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Spinach Potato Bake

creative.chef's picture
  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)
  Salt To Taste
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1446 Calories from Fat 444

% Daily Value*

Total Fat 50 g76.4%

Saturated Fat 27.2 g136%

Trans Fat 1.5 g

Cholesterol 363.3 mg121.1%

Sodium 1376.5 mg57.4%

Total Carbohydrates 116 g38.7%

Dietary Fiber 15.2 g60.9%

Sugars 13.1 g

Protein 133 g266.6%

Vitamin A 551.9% Vitamin C 198.5%

Calcium 99.3% Iron 129.1%

*Based on a 2000 Calorie diet

Spinach Potato Bake Recipe