Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb ground chuck
- 1 medium onion, chopped
- 1 (8 oz) package fresh mushrooms, sliced
- 1 (10 oz) package frozen chopped spinach, thawed
- 1 (14 oz) can low-sodium, fat-free beef broth
- 1 (10¾ oz) can cream of mushroom soup
- 1 (8-oz) container sour cream
- ½ tsp salt
- ¼ tsp pepper
- 1 (8 oz) block Monterey jack cheese with peppers, shredded
- hot cooked egg noodles
Directions
Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink.
Drain spinach well, pressing between paper towels.
Combine beef mixture, spinach, broth, and next 5 ingredients in a large bowl.
Spoon into a lightly greased 4-qt slow cooker.
Cover and cook on low 4 hours.
Serve over egg noodles.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Ground beef Recipes
Category:Onion Recipes
Category:Mushroom Recipes
Category:Spinach Recipes
Category:Beef broth Recipes
Category:Sour cream Recipes
Category:Jack cheese Recipes
Category:Egg noodle Recipes