Recipe: Spinach-Potato Bake (with ground beef, mashed potaotes, sour cream, and cheddar)

SPINACH-POTATO BAKE

1 pound extra-lean (90% lean) ground beef
1/2 cup fresh mushrooms, sliced
2 cloves garlic, minced
1 (10 oz.) package frozen chopped spinach, thawed and well drained
1/2 teaspoon ground nutmeg
1 pound russet potatoes, peeled, cooked, and mashed
1/4 cup reduced-fat sour cream
1/4 cup fat-free skim milk
salt and freshly ground pepper
1/2 cup cheddar cheese, shredded (2 oz.)

Preheat oven to 400 degrees F. Spray deep 9-inch casserole dish with nonstick cooking spray.

Brown ground beef in large skillet. Drain.

Add mushrooms, onion and garlic; cook until tender.

Stir in spinach and nutmeg; cover. Heat thoroughly, stirring occasionally.

Combine potatoes, sour cream and milk. Add to ground beef mixture; season to taste with salt and pepper. Spoon into prepared casserole dish; sprinkle with cheese.

Bake 15 to 20 minutes or until slightly puffed and cheese is melted.

Servings: 6
Source: Favorite Brand Name Best-Loved Casseroles