This simple meal is a great way to get those picky eaters who won’t eat
vegetables to eat some spinach without complaining.
Consider preparing this dish the night before. Then when you get home, all you have to do is preheat the oven and cook.
What You Need
2 qt. baking dish, greased1 lb. ground beef
1 medium onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed. Squeeze out excess liquid.
1 small can (4 oz.) mushroom pieces and stems, drained
16 oz. container sour cream
1 tbsp. garlic salt
¼ tsp. black pepper
1 to 2 cups shredded mozzarella or Monterey Jack cheese or Swiss (I prefer Swiss)
Preparation
Cook ground beef and onion in skillet until no pink remains breaking up
pieces as the meat cooks. Drain
fat. Add the spinach, mushrooms, and
garlic salt. Cover and cook about 5
minutes. In a small bowl, mix sour cream, garlic salt and pepper. Stir into ground beef mixture in the skillet. Spoon skillet contents into greased 2 qt. baking dish. Sprinkle shredded cheese over top.
Cooking
Preheat oven to 350o.
Bake uncovered for 25 – 30 minutes or until bubbly and heated through.
Makes 4 - 6 servings.
If you make this dish in the summertime when
fresh tomatoes are either growing in your garden or abundantly available at farmer’s
markets or grocery stores, considering serving
fresh sliced tomatoes as a side dish.
