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Refrigerated biscuits form an easy crust
to hold the savory ground beef, egg, spinach and mushroom filling
in this tasty Greek-inspired casserole.
Spinach Beef Bake
- 2 (7 1/2-ounce) tubes refrigerated buttermilk
biscuits
- 1 1/2 pounds ground beef
- 1/2 cups finely chopped onion
- 2 eggs
- 1 (10-ounce) package frozen chopped spinach,
thawed and squeezed dry
- 1 (4-ounce) can sliced mushrooms, drained
- 1 cup crumbled feta cheese*
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons garlic powder
- Salt and freshly ground pepper to taste
- 1 to 2 tablespoons butter, melted
- Press and flatten biscuits onto the bottom
and up the sides of a greased 11 x 7 x 2-inch baking dish; set
aside.
- In a skillet over medium heat, cook beef
and onion until meat well browned; drain.
- In a bowl, beat eggs; add spinach and
mushrooms; mix well. Stir in the cheeses, garlic powder, salt,
pepper and beef mixture; mix well. Spoon into prepared crust.
Drizzle with butter.
- Bake, uncovered, at 375°F (190°C)
for 25 to 30 minutes or until crust is lightly browned.
Makes 6 servings.
*Or shredded Monterey Jack cheese.
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