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Serves 10


  • 2 Pounds lean ground beef
  • 1 large onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 tsp salt-free herb seasoning blend
  • 1 pinch ground black pepper to taste
  • 1 dash Worcestershire sauce
  • 1 (10.75 oz) cans condensed cream of mushroom soup
  • 1 (16 oz.) package frozen chopped spinach, thawed and drained
  • 1 (16 oz) package frozen potato rounds
  • 8 slices Swiss cheese


  1. Preheat the oven to 350 degrees F (177 degrees C)
  2. Crumble the ground beef into a large skillet over medium-high heat. When it starts to release some juices, add the onion.  Season with Worcestershire sauce, salt-free her seasoning, and pepper.  When the beef is almost completely browned, add the mushrooms, and saute them for a couple of minutes. Drain off any excess grease and stir in the cream of mushroom soup and spinach.
  3. Transfer the beef mixture to a 9”x13” baking dish. Top with slices of Swiss cheese. Neatly layer the potato rounds over the top. Bake for 45 – 60 minutes in the preheated oven until the potato rounds are toasted.
  4. Recipe courtesy of Meredith Corporation magazines (e.g.,,,, unless otherwise noted.
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