Ground Beef and Spinach Casserole with Corn

June 26, 2019
1 min read
CL March One Pot Pasta Feature

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Ground Beef and Spinach Casserole with Corn

This recipe was contributed by Cynthia from

  • Cooking spray (e.g. Pam)
  • Salt to taste
  • lb lean ground beef
  • 1 p chopped onion
  • 2 cles garlic (minced)
  • 1 10 box frozen chopped spinach, thawed and squeezed dry
  • 3 cups cked long-grain white rice
  • 1 cup cornernels
  • 2 cups gratecheddar cheese (divided 1 + 1)
  • 3 large eggs (ghtly beaten)
  • 3/4 cup milk
  • Frhly ground pepr to taste
  • 1 heaping tsp crushedried rosemary
  • 1 cup spaghetti sauce ook’s choice as to type
  1. Preheat oven to 350°. Treat a 4-quart casserole dish with cooking spray. Salt the bottom of a medium skillet and set it over medium heat. Break up the ground beef in the skillet, and add the onion and garlic, cooking till the meat is lightly browned and vegetables are tender, about 5 to 10 minutes. Transfer to prepared casserole dish, and add spinach, rice, corn, and 1 cup of the cheese.

  2. In a small bowl, combine eggs, milk, salt, pepper, and rosemary. Stir into meat mixture and mix well. Cover and bake 30 minutes. Top with spaghetti sauce and remaining cheese, and return to oven, uncovered, until bubbly, about 15 minutes longer. Serves 6.


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