Ground Beef, Mushroom and Spinach Casserole
Kale and Grape Tomato Salad
Ingredients
- 1 lb ground beef
- 1 (8-oz) pkg sliced mushrooms
- ½ red onion, thinly sliced
- 2 cloves garlic, minced
- 1 (9-oz) pkg spinach
- ½ tsp salt
- ½ tsp pepper
- 12 large eggs
- 1 Tbsp Dijon mustard
Instructions
- Preheat oven to 400°F.
- Cook ground beef, mushrooms, onion and garlic in a large skillet over medium heat, stirring until beef is browned and crumbly.
- Drain and return to skillet. Gradually stir in spinach, salt and pepper until spinach is wilted.
- Whisk together eggs and mustard in a bowl until blended; stir in beef mixture. Pour into a lightly greased 3-quart baking dish.
- Bake 25 minutes or until center is puffed and set.
Side Dish Ingredients
- 1½ Tbsp red wine vinegar
- 2 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- 1 (5-oz) pkg baby kale
- 1 pint grape tomatoes, cut in half
Side Dish Instructions
- Whisk together vinegar, mustard, oil, and salt and pepper to taste in a bowl.
- Add kale and tomatoes; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
