Rating: 4 stars
21 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

A simple filling casserole, packed with flavor. Onions, mushrooms, and spinach add zing to this long time favorite of my family and all those I've served it to.

Recipe Summary

cook:
45 mins
total:
1 hr 15 mins
prep:
30 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement
  • Crumble the ground beef into a large skillet over medium-high heat. When it starts to release some juices, add the onion. Season with Worcestershire sauce and pepper. When the beef is nearly completely browned, add the mushrooms, and saute them for a couple of minutes. Drain off any excess grease, and stir in the cream of mushroom soup and spinach.

  • Transfer the beef mixture to a 9x13 inch baking dish. Top with slices of Swiss cheese. Neatly layer the potato rounds over the top.

  • Bake for 45 to 60 minutes in the preheated oven, until the potato rounds are toasted.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

410 calories; protein 27.5g; carbohydrates 20.1g; fat 25.5g; cholesterol 80.4mg; sodium 707.4mg. Full Nutrition
Advertisement