Community Pick
Spinach Beef Biscuit Bake
photo by Berliner Goere
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 (7 1/2 ounce) cans refrigerated buttermilk biscuits
- 1 1⁄2 lbs ground beef
- 1⁄2 finely chopped onion
- 2 eggs
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (4 ounce) can mushroom stems and pieces, drained
- 4 ounces crumbled feta or 4 ounces shredded monterey jack cheese
- 1⁄4 cup grated parmesan cheese
- 1 1⁄2 teaspoons garlic powder
- salt and pepper
- 1 -2 tablespoon butter or 1 -2 tablespoon margarine, melted
directions
- Press and flatten biscuints onto the bottom and up the sides of a greased 11 x 7 x 2-inch baking dish; set aside.
- In a skillet over medium heat, cook beef and onion until meat is no longer pink, drain.
- In a bowl, beat eggs.
- Add spinach and mushrooms; mix well.
- Stir in the cheeses, garlic powder, salt, pepper,and beef mixture; mix well.
- Spoon into prepared crust.
- Drizzle with butter.
- Bake uncovered, at 375 F for 25-30 minutes or until crust is lightly browned.
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Reviews
-
OMGOODNESS! My family raves about this one! This is the 5th time I've made it and they can't get enough. I add both black olives and mushrooms, and for a little more flavor, I add dill weed. To save money, I use ground turkey instead of beef, no one knows any different because I didn't say a thing, it still comes out FANTASTIC!
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Tweaks
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This was good and easy to make. I made it in an 8x8 dish and changed the proportions some. Only used 1/2 lb ground beef, but used the full 10 oz of spinach, and all the feta cheese. I also subbed black olives instead of mushrooms because thought they would be great with the feta. And they were. After I put it in for about 10 minutes, I thought "that looks really dry" Then realized I had forgot to add the drizzle of butter so drizzled some olive oil in middle of cooking, which took care of that problem. Thanks for the easy recipe. I usually have these ingredients on hand, so it will be a repeat for us!
RECIPE SUBMITTED BY
Amber of AZ
Phoenix, Arizona
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