Spinach & Beef Casserole


Servings: 6
  • 1 lb ground beef
  • shredded monterey jack cheese
  • 1 (16 ounce) box penne pasta, cooked
  • salt & pepper
  • seasoned garlic salt
  • 2 -3 bunches fresh spinach
  • olive oil
  • 3 -4 garlic cloves
  • 1⁄2onion, chopped
  • 1 (10 3/4 ounce) cancondensed condensed cream of mushroom & garlic soup
  • In a large wok or frying pan heat oil and cook onion and garlic in a small amount of oil until transparent.
  • Add spinach and cook until wilted. Set aside.
  • Brown ground beef and season with garlic salt, salt and pepper to taste. Set aside.
  • Combine cooked pasta, spinach, ground beef, cheese (amount to your preference, my family likes it cheesy!) and soup.
  • Add salt and pepper to taste.
  • Place in a large baking dish, cover in a layer of shredded cheese.
  • Cover with tin foil and place in a 350°F oven for 30 minutes.
  • Uncover and place back in oven for another 10 minutes.