Ground Beef Spinach Casserole

All around great dish. Just needs a few tweaks with the seasoning. 😊

Really easy to make and taste great! Family meal a success!

Lacks depth of flavor.I’d reduce the amount of spinach and increase the beef. Maybe change mozzarella cheese for cheddar?Not sure what to add to kick up the flavor - maybe more hot sauceI served with egg noodles.

This is a delicious casserole.

Super simple recipe with serious Midwest “hot dish” vibes. I made a few changes to the methodology: first, I browned the meat solo with a pinch of salt to encourage the Maillard reaction, rather than including the onions and garlic (which would’ve created liquid that prevented proper browning). I didn’t have canned mushrooms on hand, so after browning the meat, I scooped it out and tossed in a pint of sliced cremini mushrooms with a small squirt of oil. Once the mushrooms were browned, I added the onion and about 10x as much garlic as called for. Once the onion began to turn translucent, I added the beef back to the pan with the squeezed-out spinach, canned soup, salt, and pepper. I used full-fat Greek yogurt instead of sour cream, then bumped up the spices—I used oregano, Italian seasoning, cayenne powder, and about 2 tablespoons of Cholula. It still felt a little lacking, so I also added a tablespoon of fish sauce for umami. That was the ticket! I then topped with just 4 ounces of freshly shredded mozzarella and a few tablespoons of leftover shredded cheddar, then baked. Pretty yummy, even if it's not very pretty.

I used fresh mushrooms and after assembling it in my cast iron skillet, I popped the skillet in the oven. I also left it in the oven as it cooled for five minutes which gave the cheese a golden color.

Used 2 cans of cream of mushroom and skipped the sour cream. Replaced the can of sliced mushrooms with freshly sliced mushrooms from the produce section.

I usually follow a recipe closely the first time, but I used it mostly for inspiration based on what I had on hand. I used ground turkey, added some diced red Carmen pepper and since there's very little fat in the turkey I used a little bit of olive oil and didn't drain it. 3 big cloves of garlic, about 1/2 lb of fresh mushrooms, a big bundle of fresh spinach. It was still liquid-y when done so I added a heaping tablespoon of rice flour, which thickened it up nicely. I omitted the cream soup, and just used a cup of light sour cream - plenty of creamy goodness with that. Lastly, I added a tablespoon of za'atar instead of the oregano. It was delicious! I think I'm on to something here. I will add the mozzarella cheese when I serve it for real.

I made this as written and it was very yummy! I served it over rice for my hubby and over broccoli slaw for myself to cut carbs. I might add more garlic next time, but that's just a personal preference. Thanks for a great recipe!