Beef-Spinach Casserole


Click to enlarge
Click to enlarge

Who knew a few leftovers could be so good and have so many nutrients (see below!)?  This dish is Induction friendly and goes together in less than 30 minutes!  I think this would also be good with lamb topped with feta cheese instead; or done with pork topped with cheddar.


8 oz. ground beef

2 oz. onion, chopped

3 oz. red bell pepper, chopped (or green)

4 large mushrooms, sliced or chopped coarsely

3 oz. cooked spinach (that’s 3 oz. after cooking, drained solids)

½ Pinch each oregano and dried basil

Dash of black pepper

2 oz. smoked Gouda cheese (or cheese of your choice)

½ tsp olive oil to grease baking dish.

DIRECTIONS: Preheat oven to 350º.  Grease baking dish(s) with olive oil and set aside.  I used two small 2-cup individual baking ramekins for mine.  In a non-stick skillet over high heat, brown ground meat, when no longer pink, add onion and bell pepper.  Saute until veggies are tender.  Add sliced mushrooms and continue to saute the mixture until those are done as well.  Using a large spoon, tilt skillet over sink and drain off excess cooking liquid/grease.  Add spices and stir, cooking a couple minutes longer.  Stir in cooked spinach.  Spoon the mixture into baking dish(s).  Top with cheese and pop in 350º oven for 10-15 minutes just long enough to melt cheese.

NUTRITIONAL INFO: Serves 2, each serving contains:

451 calories

29.4 g  fat

7.5 g  carbs

2.6 g fiber


39.25 g  protein

715 mg sodium

48% RDA vitamin A, 48% B6, 145% B12, 80% C, 15% E, 25% calcium 37% copper, 61% iron, 25% magnesium, 28% manganese, 57% niacin, 65% phosphorous, 56% riboflavin, 60% selenium, 110% zinc!!!  (Man, is a serving of this ever good for you!)

4 thoughts on “Beef-Spinach Casserole

  1. Jim Elwell

    Peggy: I tried this recipe last night, and we were a bit disappointed, but I am thinking there may be a couple of errors in the recipe that were the problem:

    1. The recipe does not say when to add the spinach. I added it with the mushrooms; maybe that was too early.

    2. You show sodium of 715 mg; my recipe program shows 346. Should the ingredient list include some salt (and maybe pepper)? (We thought it was a bit bland.)

    The other nutritional amounts match reasonably closely between what you show and my program shows.

    (“KeldiKlutz” on the LLVLC forum)

    1. Hi Jim. I’m sorry this was too bland for you guys. You might perhaps like a little minced garlic added? Just a thought. I have found people’s palates, when it comes to sodium, vary widely. Actually the recipe does call for some pepper. The salt omission isn’t an accident, because Smoked Gouda cheese (at least the one I buy at Sam’s Club) is quite salty and provides adequate saltiness to this dish for us. The nutritional label for the brand of cheese I buy showed 1 oz. of the brand I buy has 380 mg. sodium and I loaded that amount to my custom foods for future reference. The brand you use may differ on the per serving sodium count.

      My husband and I are particularly salt sensitive as well, so salt is often omitted in my recipes with this cheese and most of my cheesy recipes. Therefore you may want to increase for your palate.

      1. Jim E

        Peggy: I just used the USDA nutrition database for the cheese; USDA says 232 mg per ounce, which is less than yours, but only about half of the difference in what Fitday tells you and what Living Cookbook tells me.

        Somehow I missed the pepper in the ingredients, and I must have read the recipe five times!!

        I will probably try this again, since I really like Gouda. Some more salt, a bit of garlic, maybe, and I’ll be we’ll like it.

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