“Spinach,” Not “Spanish”

ground turkey and spinach casseroleOK, so this is a little embarrassing. I was looking for a good recipe to make with the spinach in our harvest box this week. I saw a recipe on allrecipes.com that looked good. I thought the title was Spanish Rice. It wasn’t until I started cooking that I realized it was SPINACH rice. Not bad, just not what I was expecting. However, it turned out good anyway. It is amazing how little it takes to make a side dish into a main by just adding a little ground meat.

Ground Turkey and Spinach Casserole
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 10 ounces fresh spinach (OK to substitute frozen chopped spinach, thawed)
  • 1 pound ground turkey
  • ½ cup chopped red onion
  • 1 10¾ ounce can cream of mushroom soup
  • ¼ cup milk
  • ½ cup chopped green chile
  • salt and pepper to taste
  • 1 cup cooked rice
  • ½ cup shredded cheddar cheese
Instructions
  1. Steam spinach until tender, drain and squeeze dry.
  2. While the spinach is cooking, brown ground turkey and onion.
  3. When the meat is browned, add undiluted soup, milk, chile, salt, pepper, and cooked rice; mix well. Pour into an 11 X 7 casserole that has been sprayed with non stick cooking spray. Top with cheese.
  4. Bake at 350 degrees for 30 minutes, until mixture is bubbling and the the cheese is melted.

I prepared the casserole the night before serving, and then baked it the next day. Even the leftovers were delicious.

Happy eating!

Ruth

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