Cheesy Beef-Spinach Noodle casserole

Anita Hoffman


This dish is simply delicious. You can use Mozzarella cheese in place of Monterey Jack cheese for the top. Make certain to hand squeeze out any excess moisture from the spinach, or the sour cream will become too runny.
Recipe and photo adapted from

★★★★★ 1 vote
45 Min
30 Min


1 pkg
(8 ounce) wide noodles, cooked
1-1/2 lb
ground beef
medium onion, chopped
medium green pepper, seeded and chopped
2 Tbsp
minced garlic
2 tsp
italian seasoning
2-1/2 c
grated parmesan cheese
1 c
canned sliced mushrooms, drained
salt and pepper
4-1/2 c
spaghetti sauce
1 pkg
(10 ounce) frozen chopped spinach, thawed and drained well
4 c
grated monterey jack cheese
1-1/2 c
sour cream
large egg
small green onions
1/2 tsp
garlic powder


1In a large skillet, cook the beef with the onions, garlic, green pepper, Italian seasoning, and mushrooms until the beef is no longer pink, drain fat, then season with salt and pepper to taste.
2Add in 1/4 cup Parmesan cheese and spaghetti sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
3In 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 Parmesan cheese; mix to combine, then in cooked noodles.
4Spoon the spinach mixture into a greased 13 X 9 inch baking dish.
Sprinkle with 1 cup of Parmesan cheese.
Top evenly with the ground beef mixture, then sprinkle 1 cup Parmesan cheese over the ground beef mixture.
5Bake uncovered at 350 degrees for about 25 minutes; remove from oven, then sprinkle 1-1/2 cups Monterey Jack cheese on top.
6Return to oven and bake for 5 minutes, or until the cheese has melted.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Italian