Ingredients for Lamb And Spinach Casserole
- Cooked Lamb
- Frozen Chopped Spinach
- Mayonnaise
- Butter
- Dry Sherry
- Dried Rosemary
- Salt to taste
- Black Pepper
- Feta Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lamb And Spinach Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lamb And Spinach Casserole
- Preheat oven to 350°F (175°C). Grease a 1 ½-quart casserole dish and set aside.
- Thaw and thoroughly squeeze 10 oz (280g) of spinach to remove excess water.
- In a medium bowl, combine the cooked lamb (approximately 2 cups, shredded or chopped), squeezed spinach, 1 cup (240ml) béchamel sauce, ½ cup (60g) grated Parmesan cheese, ¼ cup (30g) grated Gruyère cheese, 1 large egg, ¼ teaspoon ground nutmeg, salt, and pepper to taste. Mix until well combined.
- Pour the mixture into the prepared casserole dish. Sprinkle the remaining ½ cup (60g) of Gruyère cheese evenly over the top.
- Bake for 30-35 minutes, or until bubbly and lightly browned. Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
15g
Fat
56g
Carbs
4g