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How To make Creamy Spinach and Beef Layered Casserole
8 oz uncooked mini
(4 cups)
Lasagna noodles or medium Egg noodles 1 lb Ground beef
1 c Chopped onion
1 c Garlic :
minced
1 c cream mushroom soup (10 oz.)
1 can Mushroom pcs.and stems :
(4 oz.)
1 lb frozen cut leaf spinach thawed, squeezed
1 container cottage cheese :
(24 oz.)
3 Eggs
1 pkg soft chive cream cheese -- 8 oz.
2 3/4 oz. french fried onions
Directions: Oven 350 Bake for 35-40 min. Grease 13 x 9 in. baking dish. Cook noodles to desired doneness as directed. drain. In medium skillet, cook, ground beef, onions, and garlic. over medium-high heat until beef is browned; drain if needed. Add soup and mushroooms; mix well. In large bowl, combine spinach, 2 cups cottage cheese and 2 eggs; mix well. In another large bowl, combine cooked noodles remaining 1 cup cottage cheese and remaining egg, toss gently. In greased dish layer half of the noodle mixture, spinach and beef mixture, repeat layering. Cover with foil. cook 35 - 40 min. Remove from oven and sprinkle fried onions over top. Return to oven cook additional 5 minutes. Let stand 5 minutes before serving.
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Creamy Spinach and Artichoke Enchilada Casserole GF ~ DF
Wow! Talk about a luscious sauce! This gluten-free, dairy-free, vegetarian dish is a real crowd-pleaser. The creamy corn sauce complements the vegetables and makes a great spinach and artichoke casserole for a big dinner. You can roll the enchiladas but I made them into a casserole to keep it simple. Worth a try when you have to make a dish for family or company. #spinachandartichoke #mexicancasserole #vegetariancasserole
Ingredients:
Sauce:
1 - 28 oz can of gluten-free green enchilada sauce (or you can use a 15 oz can)
1 - 15 oz can of creamed corn
2 T. nutritional yeast
1 T. gluten-free taco seasoning
1 jalapeno diced (optional)
1/4 C chopped cilantro
1/2 C dairy-free sour cream or dairy-free yogurt or full-fat coconut milk or your favorite dairy-free milk
1 - 4 oz can diced green chilies
Filling:
Oil for frying tortillas
10 gluten free corn tortillas
1 med onion diced
1 T. minced garlic
1 -15oz can kernel corn drained
1 bag frozen spinach with water squeezed out
1 jar or can of artichoke hearts diced (not marinaded)
1 -15 oz can seasoned black beans or pinto beans
1/2 C. dairy free sour cream
1/4 -1/2 C chopped cilantro
1/2 t. salt
1 t. black pepper
Heat oven to 350 °
Place sauce ingredients into a blender and blend until smooth.
Prepare your tortillas the way you want, I dipped mine in hot oil for a couple seconds.
Melt 1/2 T plant based butter into a pan, add drained corn kernels and saute on medium high heat stirring constantly to slightly brown corn (this step is optional)
Add 2 T of oil of your choice to pan and add onions and saute until tender and then add garlic saute for 1 minute stirring to stop from burning.
Add squeezed spinach, chopped artichoke hearts, 1/2 corn, beans and mix. Saute for about 4 minutes stirring. Take off heat.
Add sour cream, salt, and pepper and stir together. Prepare oiled pan.
Put 1/4 cup sauce in pan and start the layers with tortillas, filling and sauce. Repeat ending with tortillas and sauce.
Top with balance of corn kernels and cilantro.
Bake for 30-40 minutes (Place pan under dish to avoid over flowing)
Thanks to cameraman Paul
Email: mynanasapron@gmail.com
Fast & Easy Creamed Spinach - Creamy Spinach Side Dish
Learn how to make a Fast & Easy Creamed Spinach Recipe! Visit for the ingredients, more info and over 725 additional video recipes. I hope you enjoy this Creamed Spinach Recipe!
BEST WAY To Eat Spinach Mushroom & Potato Puré Casserole
One of the best dishes you can make with spinach. It has a potato base, spinach mushroom, and bechamel layer and topped with cheese. Written recipe:
It is so good you will want to eat the second plate so you can serve it with a simple soup or as is without the need for anything more.
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Ingredients for spinach, mushroom, and potato puré casserole:
For the potato puré:
5 big potatoes
2-3 tbsp butter
1 cup or less whole milk
salt to taste
For the Spinach Mushroom Layer:
1 big onion
4 tbsp olive oil
500gr. spinach
300gr. mushrooms
salt, black pepper to taste
For the Bechamel Sauce:
3 tbsp olive oil or 2 tbsp butter
2 tbsp all-purpose flour
1+1/2 cup milk
dash of nutmeg
salt to taste
grated mozzarella or fresh kashar cheese for topping
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Creamed Spinach
Following up on last week's creamed corn episode, this classic side dish also delivers on the creamy texture with a mix of chopped spinach, shallots and garlic. This is very easy to make, especially if you use frozen chopped spinach, and is terrific with beef dishes.
The Best Spinach Lasagna Recipe
For more details visit :
Recipe Facts
Prep: 20 mins Serves: 8 to 10 servings
Cook: 100 mins
Active: 60 mins
Total: 2 hrs
Ingredients
For the Spinach:
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium garlic cloves, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
2 pounds fresh flat or curly spinach leaves, washed and dried
For the Ricotta:
2 pounds fresh ricotta cheese(see notes)
2 large eggs
4 ounces finely grated Parmigiano Reggiano cheese
1 teaspoon freshly grated nutmeg
For the White Sauce:
4 tablespoons butter
1/4 cup flour
1 quart (4 cups) whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated Comté, Gruyère, or Emmentaler cheese
For Assembly:
1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles
Spinach Casserole Recipe
#SpinachCasseroleRecipe #HowToMakeSpinachCasserole #GinaYoungSpinachCasserole #SpinachCasserole #HowToCookSpinachCasserole
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Spinach Casserole recipe
INGERDIENTS
3 FROZEN BAGS SPINACH
DRAIN WELL
1 LARGE CAN GREENS DRAIN WELL
SALT PEPPER GARLIC POWDER
1 8OZ CREAM CHEESE
FRESH MOZZERELA CHEESE
5 LARGE EGGS
1 CONTAINER OF PARMSEAN
1 SMALL BAG Monterey Jack SHREDDED
1-1/2 CUP WHITE RICE
2 FROZEN PIE DOUGH
STEP BY STEP TUTORIAL
GOD BLESS ENJOY