Some casseroles need a little extra meat on their bones if they want to put some extra meat on your bones! That’s not a concern for the Beefed-Up Casserole! It’s been hitting the gym and has the biceps (so to speak) to prove it! A truly meaty and savory mix of beef and onion makes up the bulk of this brawny bake, with mushrooms and spinach to help accent the meat flavor, and a creamy sauce to help balance out all that beef flavor. Topped with melty mozzarella, this Beefed-Up Casserole is going to make you feel beefed up and ready for action!
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 (10-ounce) can sliced mushrooms, drained
- 1 teaspoon dried oregano
- hot pepper sauce, to taste
- salt, to taste
- ground black pepper, to taste
- 2 (10-ounce) packages frozen chopped spinach, thawed, with excess water thoroughly squeezed out
- 1 (10-ounce) can condensed cream of celery soup
- 1 cup sour cream
- 1 (8-ounce) package mozzarella cheese, grated
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large skillet over medium-high heat, add the ground beef, the onion, and the garlic and cook, while crumbling the meat, until the beef is browned, about 5-7 minutes.
Step 3 –Drain and discard the grease.
Step 4 –Reduce the heat to medium-low and add the mushrooms, the oregano, the hot sauce, the salt, and the pepper to the beef mixture, then simmer, about 5 minutes.
Step 5 –Add the spinach, the cream of celery soup, and the sour cream to the beef mixture and cook until heated through, about 5 minutes.
Step 6 –Transfer the mixture to a 9×13-inch casserole dish and top with the mozzarella cheese.
Step 7 –Bake the casserole until the cheese is melted, about 15-20 minutes.
Step 8 –Transfer from the oven and serve.
