Spinach Potato Bake
|Extra lean ground beef||1 Pound (90% Lean)|
|Mushroom slices||1⁄2 Cup (8 tbs) (Fresh Slices)|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Grated nutmeg||1⁄2 Teaspoon|
|Russet potatoes||1 Pound, peeled, cooked, mashed|
|Light sour cream||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Preheat oven to 400°F.
Spray deep 9-inch casserole dish with nonstick cooking spray.
Brown ground beef in large skillet.
Add mushrooms, onions and garlic; cook until tender.
Stir in spinach and nutmeg; cover.
Heat thoroughly, stirring occasionally.
Combine potatoes, sour cream and milk.
Add to ground beef mixture; season with salt and pepper to taste.
Spoon into prepared casserole dish; sprinkle with cheese.
Bake 15 to 20 minutes or until slightly puffed and cheese is melted.