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Veggie Ground Beef and Spinach Casserole

Veggie Ground Beef and Spinach Casserole

Calories 323 (41% from fat)
Fat 15 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 18 mg.
Sodium 904 mg.
Carb. 18 gram
Fiber 3 gram
Sugar 4.5 gram
Sugar Alcohol 0 gram
Protein 28.5 gram

Ingredients


olive oil spray

1 1/2 cups onion, chopped

1 pound veggie beef
(We used Beyond Beef Plant-Based Ground with Avocado Oil.)

2 cloves (2 tsp.) garlic, minced


1/4 cup vegetable stock

8 oz. of fresh mushrooms, cleaned and sliced

1 tsp. dried oregano

1 tsp. Herbs De Provence

1 Tsp. Ground Cumin, Dried

2 dashes hot pepper sauce, or more to taste

1/4 tsp. salt

1/4 tsp. black pepper


2 (10 oz.) packages, frozen chopped spinach, thawed and DRAINED

1 can (10.5 oz.) Condensed Cream of Celery Soup
(We used Campbell's Healthy Request Cream of Celery Soup - Condensed.)

1 cup fat free cottage cheese


1 cup fat free mozzarella cheese, shredded

2 cups (8 oz.) regular mozzarella, shredded)


Looking for a hearty, plant-powered dish that’s bursting with flavor and packed with greens? Try our Veggie Ground Beef Spinach Casserole. This comfort food classic gets a modern twist with Beyond Beef and a medley of spices, creating a satisfying, cheesy meal that’s perfect for any night of the week.

1. Heat a large frying pan over medium-high heat. Lightly coat the pan with olive oil spray, then add the onions and cook for about 3 minutes.

2. Add the veggie beef and garlic, mix them up and cook for another 7 minutes until the veggie beef starts to brown and the onions start to become translucent.

Add the veggie beef and garlic, mix them up and cook for another 7 minutes until the veggie beef starts to brown and the onions start to become translucent.

Add the veggie beef and garlic, mix them up and cook for another 7 minutes until the veggie beef starts to brown and the onions start to become translucent.

3. Take the veggie beef mixture and put it in a bowl, setting it aside. Pour the veggie stock, sliced mushrooms and spices (oregano, Herbs De Provence, cumin, hot pepper sauce, salt and pepper) into the pan. Reduce heat to MEDIUM and cook for 5 minutes until the mushrooms start to tenderize.

Take the veggie beef mixture and put it in a bowl, setting it aside. Pour the veggie stock, sliced mushrooms and spices (oregano, Herbs De Provence, cumin, hot pepper sauce, salt and pepper) into the pan. Reduce heat to MEDIUM and cook for 5 minutes until the mushrooms start to tenderize.

Take the veggie beef mixture and put it in a bowl, setting it aside. Pour the veggie stock, sliced mushrooms and spices (oregano, Herbs De Provence, cumin, hot pepper sauce, salt and pepper) into the pan. Reduce heat to MEDIUM and cook for 5 minutes until the mushrooms start to tenderize.

4. Add the DRAINED spinach, celery soup and cream cheese to the mushrooms. Cook until heated through, about 5 minutes.

Add the DRAINED spinach, celery soup and cream cheese to the mushrooms. Cook until heated through, about 5 minutes.

Add the DRAINED spinach, celery soup and cream cheese to the mushrooms. Cook until heated through, about 5 minutes.

5. Preheat oven to 350 degrees Fahrenheit.

6. Mix the veggie beef and the fat free mozzarella in the pan and stir until thoroughly combined. Then, pour everything into a 9x13 casserole dish.

Mix the veggie beef and the fat free mozzarella in the pan and stir until thoroughly combined. Then, pour everything into a 9x13 casserole dish.

7. Cover the casserole with the regular mozzarella cheese, then bake in the preheated oven for 15 to 20 minutes until the cheese on top starts to brown lightly.

Cover the casserole with the regular mozzarella cheese, then bake in the preheated oven for 15 to 20 minutes until the cheese on top starts to brown lightly.

Cover the casserole with the regular mozzarella cheese, then bake in the preheated oven for 15 to 20 minutes until the cheese on top starts to brown lightly.

8. Remove from the oven and let cool for 5 minutes. Then divide into 8 servings and enjoy.

Yield: 8 Servings


Veggie Ground Beef and Spinach Casserole

This is a Freezer Friendly Recipe!

You can freeze individual servings for easy re-heating later.

Keep the container open a little to allow steam to escape. Microwave on high for approximately 3 minutes.




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