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Spinach Potato Bake Recipe
|Extra lean ground beef||1 Pound (90% Lean)|
|Mushroom slices||1⁄2 Cup (8 tbs) (Fresh Slices)|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Grated nutmeg||1⁄2 Teaspoon|
|Russet potatoes||1 Pound, peeled, cooked, mashed|
|Light sour cream||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 1446 Calories from Fat 444
% Daily Value*
Total Fat 50 g76.4%
Saturated Fat 27.2 g136%
Trans Fat 1.5 g
Cholesterol 363.3 mg
Sodium 1376.5 mg57.4%
Total Carbohydrates 116 g38.7%
Dietary Fiber 15.2 g60.9%
Sugars 13.1 g
Protein 133 g266.6%
Vitamin A 551.9% Vitamin C 198.5%
Calcium 99.3% Iron 129.1%
*Based on a 2000 Calorie diet
Spray deep 9-inch casserole dish with nonstick cooking spray.
Brown ground beef in large skillet.
Add mushrooms, onions and garlic; cook until tender.
Stir in spinach and nutmeg; cover.
Heat thoroughly, stirring occasionally.
Combine potatoes, sour cream and milk.
Add to ground beef mixture; season with salt and pepper to taste.
Spoon into prepared casserole dish; sprinkle with cheese.
Bake 15 to 20 minutes or until slightly puffed and cheese is melted.