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Cheesy Ground Beef-Spinach Sour Cream Noodle Casserole

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“Your family will be clammering for more when you serve this casserole, it is simply delicious, don't expect any leftovers lol! We like extreme heat so I most always add in two large chopped jalapeno peppers in with the ground beef mixture. You can use grated mozzeralla cheese in place of Monterey Jack for the top or you omit the cheese completely and just top with Parmesan. Make certain to hand-squeeze out any excess moisture from the spinach, or the sour cream will become to runny.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste.
  4. Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
  5. In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles.
  6. Spoon the spinach mixture into the prepared baking dish.
  7. Sprinkle with about 1 cup Parmesan cheese (can use less).
  8. Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture.
  9. Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top.
  10. Return to oven and bake for about 5 minutes, or until the cheese has melted.
  11. Delicious!

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