Spinach Beef Bake
Refrigerated biscuits form an easy crust to hold the savory ground beef, egg, spinach and mushroom filling in this Greek-inspired casserole.
2 (7.5-ounce) tubes refrigerated buttermilk biscuits
1 1/2 pounds ground beef
1/2 cups finely chopped onion
2 large 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 11x7x2-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.