Beef and Spinach Casserole
July 26, 2009
I was on the lookout for a casserole that I could bring to a friend’s house, and I remebered this recipe from a cook book (sunset) that I have had for years and years, since 1978 to be exact! I really liked this beef and spinach casserole because it is can be made any time of the year, delicious either hot or cold. The meat sauce is simmered in red wine which adds so muchdepth, the sauce is then combined with cooked bow tie noodles, and layered with spinach, sour cream and fresh grated parmesan cheese, simply delicious!! I’ve added fresh sliced mushrooms to the sauce as well. Please enjoy!
For more casserole recipes, from Best-Casserole-Recipes.com, click here .
- 1 package bow tie noodles
- 2 packages frozen chopped spinach, thawed and drained
- 2 cups sour cream
- 1 1/2 cups grated fresh parmesan cheese
Meat sauce
- 1 lb. lean ground beef
- 1/2 lb. bulk pork sausage
- 1 large onion chopped
- 1 garlic clove chopped fine
- 1-15 oz. can tomato sauce
- 1-6 oz. can tomato paste
- 1 cup red wine
- ½ cup water
- ¼ tsp. each basil, rosemary, marjoram, oregano, black pepper and salt to taste
While you prepare your meat sauce, heat a large pot of salted boiling water and cook noodles until al dente. Drain, and place back into pot.
Meat sauce
To a large lightly oiled skillet, add your beef, pork, and onion. Combine well and cook until meat looses it’s pinkness. Add garlic and cook until vegetable’s are soft but not brown. Add tomato sauce, tomato paste, red wine, water, and spices. Simmer uncovered until reduced to about 6 cups, roughly 30 minutes.
Pour meat sauce into pot with noodles, stir to combine and let cool. In a large casserole dish (2 to 3 qt.) spread half the noodle mixture, scatter half the spinach, dot evenly with half the sour cream, carefully spreading sour cream with a large spoon to cover completely. Sprinkle with half the parmesan cheese. Repeat layers of meat and noodles, spinach, and sour cream, and top evenly with remaining parmesan cheese. (Keep covered and cold until ready to bake)
Bake, uncovered , in a 375 degree oven for 40 minutes, or until heated through and top is lightly browned.
Serves: 8
Total time: 60 minutes
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