Creamy Spinach and Beef Layered Casserole

A creamy lasagna made with beef and spinach is a perfect casserole for a hearty dinner.

(0)
0 reviews.
Save and Share
  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 8
 

Ingredients

8
oz. (4 cups) uncooked mini-lasagna noodles (mafalda) or medium egg noodles
1
lb. ground beef
1
cup chopped onions
1
garlic clove, minced
1
(10 3/4-oz.) can condensed cream of mushroom soup
1
(4-oz.) can mushroom pieces and stems
1
(1-lb.) pkg. frozen cut leaf spinach, thawed squeezed to drain*
1
(24-oz.) container (3 cups) cottage cheese
3
eggs
1
(8-oz.) container soft cream cheese with chives
1
(2.8-oz.) can french fried onions

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Grease 13x9-inch (3-quart) baking dish. Cook noodles to desired doneness as directed on package. Drain.
  • 2 Meanwhile, in medium skillet, cook ground beef, onions and garlic over medium-high heat until beef is thoroughly cooked. Drain, if necessary. Add soup and mushrooms; mix well.
  • 3 In large bowl, combine spinach, 2 cups of the cottage cheese and 2 of the eggs; mix well. In another large bowl, combine cooked noodles, remaining 1 cup cottage cheese, soft cream cheese and remaining egg; toss gently.
  • 4 Heat oven to 350°F. In greased dish, layer 1/2 each of the noodle mixture, spinach mixture and beef mixture; repeat layers. Cover with foil.**
  • 5 Bake at 350°F. for 35 to 40 minutes or until thoroughly heated. Uncover; sprinkle with french-fried onions. Bake an additional 3 minutes. Let stand 5 minutes before serving.
  • 1 Grease 13x9-inch (3-quart) baking dish. Cook noodles to desired doneness as directed on package. Drain.
  • 2 Meanwhile, in medium skillet, cook ground beef, onions and garlic over medium-high heat until beef is thoroughly cooked. Drain, if necessary. Add soup and mushrooms; mix well.
  • 3 In large bowl, combine spinach, 2 cups of the cottage cheese and 2 of the eggs; mix well. In another large bowl, combine cooked noodles, remaining 1 cup cottage cheese, soft cream cheese and remaining egg; toss gently.
  • 4 Heat oven to 350°F. In greased dish, layer 1/2 each of the noodle mixture, spinach mixture and beef mixture; repeat layers. Cover with foil.**
  • 5 Bake at 350°F. for 35 to 40 minutes or until thoroughly heated. Uncover; sprinkle with french-fried onions. Bake an additional 3 minutes. Let stand 5 minutes before serving.

EXPERT TIPS

toggle

Expert Tips

*To quickly thaw spinach, place in colander or strainer; rinse with warm water until thawed. Squeeze dry with paper towels. **A 10-inch springform pan can be substituted for the baking dish. Layer ingredients as directed in greased 10-inch springform pan. Cover with foil; place springform pan on cookie sheet. Bake at 350°F. for 50 to 55 minutes or until thoroughly heated. Uncover; sprinkle with french-fried onions. Bake an additional 3 minutes. Let stand 15 minutes. Run knife around sides of pan to loosen. Remove sides of pan; cut into wedges to serve.

Prepare recipe as directed above except omit french-fried onions; do not bake. Cover with foil; freeze. When ready top use, do not thaw; bake, covered, at 350° F. for 1 hour. Uncover; bake an additional 45 to 50 minutes or until mixture is thoroughly heated. Sprinkle with french-fried onions; bake an additional 3 minutes.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
15g,
15%
),
Cholesterol
160mg
160%;
Sodium
960mg
960%;
Total Carbohydrate
37g
37%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
0%;
Calcium
20%;
Iron
25%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 3 1/2 Lean Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.