Creamy Spinach & Beef Layered Casserole
Submitted by lenhard
Layered beef and spinach casserole with lasagna noodles, cottage cheese, cream cheese, and a mushroom cream sauce. Topped with crispy French fried onions for the ultimate comfort bake.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
1 hrsThink lasagna, but with a spinach-cottage cheese layer that makes it feel a little more virtuous (even though it’s absolutely not).
Ground beef and mushrooms get simmered in cream of mushroom soup for a rich, savory base. The spinach layer is bound with eggs and cottage cheese, and the noodles get their own coating of cottage cheese and cream cheese with chives.
Stack it all up in a 13×9, bake until bubbly, then crown it with crispy French fried onions.
This feeds six generously and reheats beautifully the next day.
Kitchen Tips
- Squeeze every drop of water out of the frozen spinach. Wet spinach makes a soggy casserole.
- Let the casserole rest for 5 minutes after baking so the layers hold together when you cut.
- Add the fried onions at the very end so they stay crunchy and golden on top.
- This freezes well before baking. Assemble, wrap tightly, and freeze for up to a month.
Ingredients
Directions
Grease 13 x 9 inch baking dish .
Cook noodles to desired doneness as directed, drain.
In medium skillet, cook, ground beef, onions, and garlic.
Over medium-high heat until beef is browned; drain if needed.
Add soup and mushroooms; mix well.
In large bowl, combine spinach, 2 cups cottage cheese and 2 eggs, mix well.
In another large bowl, combine cooked noodles remaining 1 cup cottage cheese and remaining egg, toss gently.
In greased dish layer half of the noodle mixture, spinach and beef mixture, repeat layering.
Cover with foil. cook 35 to 40 min. at 350℉ (180℃).
Remove from oven and sprinkle fried onions over top.
Return to oven cook additional 5 minutes.
Let stand 5 minutes before serving.
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