If you're looking for a hearty dinner that's a step above the usual meat and potatoes, look no further. This Ground Beef and Potato Casserole (with spinach) is a complete, nourishing meal that will delight the whole family.
Unlike traditional recipes that rely on heavy condensed soups, I build the layers using tender sliced potatoes (no peeling required!) and a surprisingly fresh, creamy mixture of frozen spinach, cottage cheese, and savory Swiss cheese. The cottage cheese lends a lighter, protein-rich texture, while the Swiss cheese elevates the entire dish with its nutty, complex flavor profile.
This is comfort food made smarter, faster, and much more delicious. This Ground Beef and Spinach Casserole pairs well with my Healthy Glazed Carrots (with Brown Sugar) or my Quick Cucumber Kimchi.
Beef and Potato Casserole (with spinach) really is a complete meal in one dish. With meat (ground beef), potatoes, veggies, and dairy, you will love that you don't have to make anything else for dinner but this!
If you love layered potato casseroles, give my Scalloped Potatoes (no cheese) recipe a try, too!
🥘 Ingredient Notes
Ground beef and spinach are such a great combo, especially with cottage cheese. I love it in my Make-Ahead Lasagna (with no boil noodles), so why not in another casserole? But it's really the Swiss cheese that's the crowning glory, elevating this casserole to an entirely new level. Yum! For this hamburger and potato casserole recipe, you'll also need:
- Potatoes. I use red potatoes for this casserole because they keep their shape and texture a little better than russet potatoes. Another reason I like using red potatoes is that you do not need to peel them first, and they look nice!
- Worcestershire Sauce. This classic savory enhancer adds depth of flavor to this casserole! (MISSING FROM PHOTO).
- Extra-lean ground beef. Extra-lean ground beef has a lot less fat and won't make the casserole 'greasy', as regular ground beef would.
- Cottage cheese. You can use 1%, 2% or non-fat.
- Swiss cheese. I recommend you use freshly grated Swiss cheese, as pre-shredded can have anti-caking agents
- Spinach. I use frozen spinach because it's economical and convenient.
📖 Variations & Substitutions
- Gluten-free- Make sure you are using a certified gluten-free brand of Worcestershire sauce. Everything else is gluten-free.
- Ground beef - you can use regular or lean ground beef, but drain it well (it will also increase the calorie count and fat content)
- Spinach - you could substitute fresh baby spinach instead of frozen (use a whole 10 oz bag)
- Potatoes - you could use any type of potato for this recipe, but Russet potatoes are the best substitute for red potatoes
- Parmesan: Sprinkle ¼ cup of grated Parmesan (or Pecorino Romano) into the shredded Swiss topping, or mix some into the beef mixture. It provides intense, salty umami.
🔪Step-by-Step: How to Make Ground Beef Spinach Casserole
PREP: Preheat oven to 350 degrees F/176 degrees C and grease a 9" X 11" casserole dish. Slice potatoes into ¼ inch thick rounds by hand or slice with a food processor (3 or 4 thickness) They look a little nicer when they are sliced by hand, but it's much quicker to slice with your food processor.
- Step 1: Cook ground beef in a skillet with diced onion until browned and cooked through. Drain and set aside.
- Step 2: Place sliced potatoes on a plate and cover with Saran Wrap. Alternatively, you can simply cover it with a microwave-safe cover if you don't want to use Saran Wrap.
- Step 3: Cook in the microwave for 8 minutes or until fork through easily. *I do this in 2 batches. But it can be done in 1 batch if the potatoes are sliced a little thinner ( as in these process shots). **BE CAREFUL when you take the saran wrap off ( if you use it) as lots of steam is released and it's HOT!
- Step 4:In a separate medium mixing bowl, mix ½ cup of grated Swiss cheese, spinach, cottage cheese, garlic, salt, and egg. Then add ground beef/onion mixture and Worcestershire sauce. Mix well.
- Step 5: Melt butter in a separate bowl in microwave-safe bowl. Arrange half of the potatoes at the bottom of the dish and drizzle with half the butter.
- Step 6: Spread the spinach and ground beef mixture over the first layer of potatoes and butter.
- Step 7: Cover with remaining potatoes, drizzle with remaining butter.
- Step 8: Sprinkle with the remaining 1 ½ cups of Swiss cheese.
- Step 9: Bake for 45-60 minutes or until potatoes are soft and a fork will easily go through them. Cool for 5 minutes
Why you don't need to peel potatoes
If you are peeling your potatoes, unless you really enjoy extra work, you can stop now. It's the most nutrient-filled part of the potato, so why would you want to peel all those nutrients away and add more unnecessary waste to the environment? Potato peels contain more iron than the flesh of the potatoes, and they're also a good source of fiber, vitamin B, and vitamin C.
I don't know about you, but I really hate peeling potatoes. Maybe it was the endless buckets I peeled at my grandparents' farm when I was a kid. Or the zillion I peeled that summer I worked at the fly-in fishing camp. But I'm guessing I'm not alone in my loathing of this task. You can read more about why you don't need to peel your potatoes HERE and HERE.
Expert Recipe Tips
- Use Thin and Even Potato Slices. For the best texture, slice the potatoes evenly at about ¼ inch thick. If using a food processor or mandoline slicer, try ⅛ inch for ultra-thin slices, which may eliminate the need for pre-cooking.
- Pre-Cook Potatoes for Even Cooking. Microwaving the potato slices before assembling ensures they cook through in the oven. If skipping this step, increase the baking time by 10-15 minutes and cover with foil for the first half of baking to prevent excessive browning.
- Drain Spinach Well. Squeeze out as much liquid as possible from the defrosted spinach. Excess moisture can make the casserole watery. A clean kitchen towel works best for wringing out spinach. Or you can press it through a fine sieve, pushing the liquid out with a large spoon.
- Enhance Flavor with Seasoning Layers. Instead of just mixing the salt and pepper into the meat mixture, try seasoning each layer (potatoes, spinach mixture, and beef) lightly. This helps distribute the flavor more evenly throughout the dish.
- Boost Cheesiness with a Mix of Cheeses. While Swiss cheese is delicious, try blending it with sharp cheddar, Monterey Jack, or Gruyère for extra depth of flavor. A sprinkle of Parmesan on top before baking adds a delicious golden crust
- Let the Casserole Rest Before Serving. After baking, let the casserole rest for 5-10 minutes before cutting. This helps the layers set and prevents them from falling apart when serving.
- Make It a One-Pan Meal. Reduce cleanup, brown the ground beef in a Dutch oven, then layer the ingredients directly in the same pan before baking. This also helps retain extra flavor from the beef.
- Adjust Baking Time Based on Dish Depth. If using a deeper baking dish, you may need to increase the baking time by 5-10 minutes to ensure the center is fully cooked. A shallower dish will cook faster and provide more crispy edges.
🔢WW Points
According to the ww app, this Potato Beef and Spinach casserole is 8 ww points. However, you can bring the points down to 7 by using light butter and light Swiss cheese.
🌡️Storing
This Potato Ground Beef and Spinach Casserole recipe can be stored for up to 4 days in an airtight container in the fridge and reheated in the microwave or oven.
TO REHEAT:
I love using this casserole reheating technique for any casserole- it prevents the casserole from drying out.
- Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.
- Then heat the oven to 350 degrees F/175 degrees C, tightly seal your casserole dish with aluminum foil (shiny side in), and put it in the oven for 20 - 30 minutes, until it's warmed through. *You can remove the foil and broil it for the final 2 minutes if you desire.
- You can use an instant-read thermometer (affiliate link) to make sure it's done (165 degrees F/75 degrees C).
I do NOT recommend freezing it.
❔ Recipe FAQs
If the top of the casserole is browning too quickly, cover it loosely with foil for the remaining baking time.
Yes, you can prepare the casserole up to 24 hours in advance. To do this, follow all the preparation steps (cooking the beef mixture, pre-cooking the potatoes, mixing the cottage cheese/spinach filling). Assemble the casserole completely in the dish, including all the layers of potatoes, butter, and the meat mixture, but do not add the final topping layer of Swiss cheese. Cover the dish tightly with plastic wrap or foil and refrigerate. When ready to bake, remove the dish from the fridge 30 minutes before baking, sprinkle with the remaining Swiss cheese, and bake according to the recipe instructions (you may need to add 5-10 minutes to the total cook time since it is starting cold)
This casserole is not recommended for freezing due to the high starch and dairy content. Potatoes, once cooked and frozen, often develop a grainy or mushy texture when thawed and reheated. Similarly, dairy products like cottage cheese and Swiss cheese (especially in a sauce or mixture) can separate or become grainy after being frozen, negatively affecting the casserole's overall texture. It is best enjoyed fresh or reheated from the refrigerator within 4 days.
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So... if you're also looking to expand your casserole horizons or are looking for a spinach and ground beef recipe, then do give this Ground beef and potato casserole (with spinach) recipe a try!
And be sure to check out this Old Fashioned Shipwreck Casserole too! It's both easy and comforting!
🍲 More Casserole Recipes
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📋 Ground Beef and Potato Casserole (with spinach) Recipe
Equipment
Ingredients
- 8 small - medium potatoes * I use red because I think they hold their shape well and look really nice.
- 5 tbsp unsalted butter, melted
- 2 small onions chopped
- 3 cloves garlic
- 1 ½ lbs extra lean ground beef
- 2 -10 ounce pkgs of frozen spinach Defrosted, drained with liquid squeezed out
- 1 cup cottage cheese
- 2 cups Swiss cheese grated
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon Pepper
- 1 tablespoon Worcestershire Sauce
Garnish
- chopped chives or green onions
Instructions
- Preheat oven to 350 degrees F/176 degrees C and Grease and 9" X 11" casserole dish
- Cook ground beef in skillet with diced onion until browned and cooked through. Drain and set aside.1 ½ lbs extra lean ground beef, 2 small onions
- Slice potatoes into ¼ inch thick rounds.8 small - medium potatoes
- Place sliced potatoes on a plate and cover with saran wrap. Alternatively, you can simply cover it with a microwave safe cover if you don't want to use saran wrap.
- Cook in the microwave for 8 minutes. *I do this in 2 batches. but it can be done in 1 batch if the potatoes are sliced a little thinner. If you want to cook them in one batch, you'll need to cook them for 12 minutes in the microwave.**BE CAREFUL when you take the saran wrap off ( if you use it) as lots of steam is released and it's HOT!
- Melt butter in separate bowl in microwave safe bowl.5 tablespoon unsalted butter, melted
- Arrange half of the potatoes in bottom of dish and drizzle with half the butter.
- In a separate medium mixing bowl, mix ½ cup grated Swiss cheese, spinach, cottage cheese, garlic, salt and egg. Then add ground beef./onion mixture and Worcestershire sauce. Mix well.3 cloves garlic, 2 -10 ounce pkgs of frozen spinach, 1 cup cottage cheese, 2 large eggs, 1 teaspoon salt, ½ teaspoon Pepper, 1 tablespoon Worcestershire Sauce, 2 cups Swiss cheese
- Spread the spinach and ground beef mixture over the first layer of potatoes and butter.
- Cover with remaining potatoes, drizzle with remaining 2 ½ tablespoon butter.
- Sprinkle with remaining 1 ½ cups Swiss cheese.
- Bake 40-50 minutes or until potatoes are soft. Cool for 5 minutes
Garnish
- Garnish with chopped chives or green onions. I love to serve this with ketchup!chopped chives or green onions
Notes
- Use Thin and Even Potato Slices. For the best texture, slice the potatoes evenly at about ¼ inch thick. If using a food processor or mandoline slicer, try ⅛ inch for ultra-thin slices, which may eliminate the need for pre-cooking.
- Pre-Cook Potatoes for Even Cooking. Microwaving the potato slices before assembling ensures they cook through in the oven. If skipping this step, increase the baking time by 10-15 minutes and cover with foil for the first half of baking to prevent excessive browning.
- Drain Spinach Well. Squeeze out as much liquid as possible from the defrosted spinach. Excess moisture can make the casserole watery. A clean kitchen towel works best for wringing out spinach.
- Enhance Flavor with Seasoning Layers. Instead of just mixing the salt and pepper into the meat mixture, try seasoning each layer (potatoes, spinach mixture, and beef) lightly. This helps distribute the flavor more evenly throughout the dish.
- Boost Cheesiness with a Mix of Cheeses. While Swiss cheese is delicious, try blending it with sharp cheddar, Monterey Jack, or Gruyère for extra depth of flavor. A sprinkle of Parmesan on top before baking adds a delicious golden crust
- Let the Casserole Rest Before Serving. After baking, let the casserole rest for 5-10 minutes before cutting. This helps the layers set and prevents it from falling apart when serving.
- Make It a One-Pan Meal. Reduce cleanup, brown the ground beef in an oven-safe skillet, then layer the ingredients directly in the same pan before baking. This also helps retain extra flavor from the beef.
- Adjust Baking Time Based on Dish Depth. If using a deeper baking dish, you may need to increase the baking time by 5-10 minutes to ensure the center is fully cooked. A shallower dish will cook faster and provide more crispy edges.
Nutrition
Ann
Can i use another green or even greenbeans?
Terri Gilson
Hi Ann,
Swiss Chard is probably your best substitute for spinach. But you could try green beans- I think they would work well. Just make sure you pre-cook/blanch them or they likely won't cook through enough in the oven.
Hope you enjoy it!
Terri
Lee
why do i need to pre=cook the potatoes?
Terri Gilson
Hi Lee,
The potatoes don't get cooked through without pre-cooking, in my experience. However, I didn't have a very thin slicer on my food processor when I posted this recipe and I think it would be fine if you could slice them ultra thin (1/8 inch, as opposed to 1/4 inch). But you may have to cook 10-15 minutes longer. I'm going to try it again now that I have an thin slice setting on my food processor and can get uniform slices.
However, I'd love to hear back about your experience if you try it without pre-cooking!
Enjoy!
Terri
cheryl
Can you make ahead of time
Terri Gilson
Hi Cheryl,
Yes, this can be made a couple days in advance, then reheated.I give casserole reheating instructions here, in this post.. It's under "storage".
Enjoy!
Terri
Vanessa
This sounds so good and the best part is that my kids will eat this - which makes for happy family dinner time!