Beef and Mushroom Bake |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 packages (10 or 12 oz each) frozen chopped spinach | 1 teaspoon salt | 1 pound lean ground beef |
| 1 large onion, finely chopped | 1/2 pound mushrooms, sliced | 1 cup sour cream |
| 1-1/2 teaspoon Italian herb seasoning (or 1/2 teaspoon each oregano, basil, and thyme leaves) | 1/8 teaspoon ground nutmeg | 1 cup each shredded cheddar and grated Parmesan cheese |
| 1 | Place spinach in a wire strainer; rinse with hot water until thawed; then press out all the water. Set it aside. Sprinkle salt in a large frying pan; place over medium-high heat and crumble in the ground beef; saute 2 to 3 minutes, add onion and mushrooms, and cook until most of the liquid is gone (about 5 minutes longer). Remove from heat and stir in the spinach, sour cream, Italian seasoning, nutmeg, and 1/2 cup each of Cheddar and Parmesan cheese. Turn into a shallow, 2-quart casserole; sprinkle remaining cheese over top. |
| 2 | Bake, uncovered, in a 350 F oven utnil heated through (about 20 minutes). |