This Ground Beef and Potato Casserole (with spinach) is a complete meal in one pot. With sliced potatoes, frozen spinach, ground beef/hamburger and Swiss cheese, you get your entire dinner in one dish!
Provided by Terri Gilson
Categories dinner main dish Side Dish
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F and Grease and 9" X 11" casserole dish
- Cook ground beef in skillet with diced onion until browned and cooked through. Drain and set aside.
- Slice potatoes into 1/4 inch thick rounds.
- Place sliced potatoes on a plate and cover with saran wrap. Alternatively, you can simply cover it with a microwave safe cover if you don't want to use saran wrap.
- Cook in the microwave for 8 minutes or until fork through easily. *I do this in 2 batches**BE CAREFUL when you take the saran wrap off ( if you use it) as lots of steam is released and it's HOT!
- Melt butter in separate bowl in microwave safe bowl.
- Arrange half of the potatoes in bottom of dish and drizzle with butter.
- In a separate medium mixing bowl, mix 1/2 cup grated Swiss cheese, spinach, cottage cheese, garlic and egg. Then add ground beef. Mix well.
- Spread the spinach and ground beef mixture over the first layer of potatoes and butter.
- Cover with remaining potatoes, drizzle with remaining 2 1/2 tbsp butter.
- Sprinkle with remaining 1 1/2 cups Swiss cheese.
- Bake 40-50 minutes or until potatoes are soft. Cool for 5 minutes
Nutrition Facts : Calories 281 kcal, Carbohydrate 4 g, Protein 31 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 138 mg, Sodium 596 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STEAK WITH CREAMED SPINACH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Pierce the beef all over with a fork; season with salt and pepper. Heat 1 tablespoon vegetable oil and the rosemary in a large nonstick ovenproof skillet over medium-high heat. Add the beef and cook, turning, until browned, 8 minutes. Drizzle with 1 tablespoon Worcestershire sauce. Transfer to the oven; roast until a thermometer inserted into the center reaches 125 degrees F for medium rare, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 15 minutes. Heat the remaining 1/2 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Sprinkle in the flour and cook, stirring, until incorporated, 5 to 6 minutes. Slowly add the milk; cook, whisking, until slightly thickened, 1 minute. Stir in the spinach, sour cream and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper. Simmer until warm, about 2 minutes.
- Slice the beef. Halve the potatoes and fluff with a fork; top with the creamed spinach. Season with salt.
Nutrition Facts : Calories 406 calorie, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 102 milligrams, Sodium 204 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 36 grams
PAN-ROASTED CHICKEN WITH SPINACH AND SMASHED POTATOES
Seven simple ingredients are the building blocks for this pan-roasted chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, 15 minutes.
- Meanwhile, season chicken with salt, pepper, and thyme. In a large ovenproof skillet, heat 1 teaspoon olive oil over medium-high. Cook chicken, skin side down, until golden and crisp, 5 minutes. Flip, then add shallots; cook until chicken is browned, 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, 15 minutes.
- Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.
- Transfer chicken and shallots to a platter and heat skillet over medium. Add remaining 1 teaspoon oil and garlic and stir until fragrant, 30 seconds. Gradually add spinach, and toss until wilted, 3 to 5 minutes. Season to taste with salt, pepper, and lemon juice. Serve chicken with shallots, potatoes, and spinach.
Nutrition Facts : Calories 441 g, Cholesterol 3 g, Fat 12 g, Fiber 9 g, Protein 38 g
POTATO-TOPPED CHICKEN CASSEROLE
A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (6 servings each).
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.
Nutrition Facts : Calories 412 calories, Fat 20g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 636mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
ROASTED CHICKEN WITH POTATOES AND SPINACH
On a cold day, nothing smells better than fresh herbs, onion and chicken baking in the oven. With the spinach stirred in, it's a one-dish meal. Recipe is from the Dallas Morning News.
Provided by Pinay0618
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
- Season the chicken breast with salt and pepper, sprinkle with the paprika and rosemary; set on top of the vegetables.
- Cover the pan with foil. Roast the chicken in upper third of oven for 20 minutes. Remove foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
GROUND CHICKEN/BEEF WITH POTATOES & SPINACH
A wonderful main dish that can be easily served with rice, bread or naan. It is my own invention by combining two of my mom's recipe's. Spice level can be adjusted to suit your own personal taste, the recipe without changes is about medium spicry. Please don't be intimated by all the ingredients or steps, it's quite delicious!
Provided by dumbell579
Categories Pakistani
Time 30m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Heat up the oil in a pot.
- On medium high heat fry the onions till they release their water and begin to shrivel.
- Then add the ginger, garlic, jalapeno, fenugreek, cumin, cumin powder, coriander powder, turmeric powder and chili powder. Slowly add about 1/4 cup of the water since the spices will pop and try to stick to the bottom. Cook and stir for approx 2-3 minutes.
- Then add the chopped tomato, stir and cook till it softens. (Tomato is added last because if you add it before it will kill the flavor of ginger/garlic in my experience).
- Add your choice of ground meat and potatoes with 1/4 cup more of the water, stir really well, cover and cook on medium for 15 minutes (add more water if you need to so it doesn't stick to the bottom).
- Add the spinach, tomato paste, salt and pepper to taste. Stir well again till it coats the entire mixture.
- Add the remaining water, cover and cook for another 5 minutes till the spinach releases any water and wilts down to a dark green.
- When done, turn up the heat to high and dry out any water in the pot. (This step is not necessary, my family prefers it a little saucy, my husband prefers it dry, just depends on how you want it.).
- Serve hot.
Nutrition Facts : Calories 557, Fat 30.9, SaturatedFat 7.4, Cholesterol 234.1, Sodium 248.9, Carbohydrate 20.1, Fiber 4.5, Sugar 2.6, Protein 52.1
CHEESY GROUND BEEF AND POTATOES
This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.
Provided by Yoly
Categories Ground Beef Casserole
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
- Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
- While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
- Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.
Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg
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