1/2 cup fresh mushrooms, sliced
1 small onion, chopped
2 garlic cloves, minced
1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry
1/2 tsp grated fresh nutmeg
1 lb russet potatoes, cooked and mashed
1/4 cup sour cream
1/4 cup low-fat milk
salt to taste
freshly ground black pepper to taste
1/2 cup shredded Cheddar cheese
Preheat oven to 400 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray; set aside.
Brown the ground beef in a large skillet with the onions and garlic; drain well. Return to skillet and add mushrooms, cooking until tender. Stir in the spinach and the nutmeg; cover skillet. Heat mixture until heated through, stirring occasionally.
Combine the mashed potatoes, sour cream, and milk. Add to the ground beef mixture and add salt and pepper to taste. Spoon the mixture into the prepared casserole dish and sprinkle the cheese over the top.
Bake at 400 degrees for 15 to 20 minutes or until slightly puffed and the cheese is melted.
Yield: 6 servings
Note: This is a great way to use leftover mashed potatoes.