quick-ground-beef-spinach-casserole

Quick Ground Beef and Spinach Casserole

TOTAL
40min
PREP
15min
COOK
25min
Easy

This easy ground beef and spinach casserole is a weeknight lifesaver! Packed with savory ground beef, tender frozen spinach, and a creamy, cheesy sauce, it's a comforting and filling meal the whole family will love. Best of all, it comes together in about 40 minutes.

550 Calories
35g Protein
20g Carbs
35g Fats

*Nutrition per serving

casserole
beef
spinach
quick meals

Ingredients

Servings: 6
450g (1 lb) Ground Beef
1 medium (about 150g / 5.3 oz) Onion
2 cloves (about 10g / 0.35 oz) Garlic
305g (10.75 oz) can Condensed Cream of Mushroom Soup
305g (10.75 oz) can Condensed Cream of Chicken Soup
240ml (1 cup) Milk
280g (10 oz) Frozen Chopped Spinach
200g (2 cups) Shredded Cheddar Cheese
1 tsp (about 5g) Salt
0.5 tsp (about 1g) Black Pepper
50g (0.5 cup) Optional Topping: Breadcrumbs
1 tbsp (15g / 0.5 oz) Optional Topping: Butter

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23cm x 33cm (9x13 inch) baking dish with cooking spray or butter.

2

In a large skillet or Dutch oven, cook the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Continue cooking until the beef is fully browned, about 5-7 minutes.

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Ensure the heat is high enough to brown the beef properly, which adds flavor. Don't overcrowd the pan; cook in batches if necessary.

3

Drain off any excess grease from the skillet. Add the chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 4-5 minutes.

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Cooking the onion with the beef allows it to absorb some of the beef's flavor.

4

Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic.

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Garlic can burn quickly; adding it towards the end prevents bitterness.

5

Stir in the condensed cream of mushroom soup, condensed cream of chicken soup, and milk. Mix everything together until well combined and the mixture is smooth.

6

Add the thawed and thoroughly squeezed frozen spinach to the skillet. Stir it into the beef and soup mixture. Ensure the spinach is evenly distributed.

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Squeezing the spinach very dry is crucial to prevent the casserole from becoming watery.

7

Stir in 150g (1.5 cups) of the shredded cheddar cheese. Reserve the remaining 50g (0.5 cup) for topping. Season the mixture with salt and black pepper. Stir until the cheese is mostly melted.

8

Pour the beef and spinach mixture into the prepared baking dish and spread it out evenly.

9

Sprinkle the remaining 50g (0.5 cup) of shredded cheddar cheese evenly over the top of the casserole.

10

If using, melt the butter in a small bowl (microwave or stovetop). In a separate small bowl, combine the melted butter with the breadcrumbs, tossing to coat evenly. Sprinkle the buttered breadcrumbs over the cheese layer.

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This step adds a delightful crunchy topping. Ensure breadcrumbs are evenly coated for consistent crispness.

11

Bake in the preheated oven for 20-25 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly golden. If using breadcrumbs, they should be toasted and golden brown.

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Keep an eye on the casserole during the last few minutes of baking to prevent the breadcrumbs or cheese from burning.

12

Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.

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Resting is important for casseroles to prevent them from being too loose when served.

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