About the Recipe
This easy dish requires minimal prep - I love using frozen bagged veggies to save time. The beef casserole freezes well and can be made ahead for a great postpartum or kid friendly meal. We love serving this with a side of garlic bread and a salad!
· 1lb lean ground beef
· 3 cups cubed sweet potato (frozen or fresh)
· 1 bag of frozen spinach
· 1 bag of frozen riced cauliflower
· 1 cup of chicken broth
· 1 cup of heavy or whipping cream
· 2 cups of shredded cheddar cheese
· 2 tsp of garlic powder
· 2 tsp of ground rosemary (I used a mortar and pestle)
· salt and pepper
· 2 tbsp of avocado oil
Preheat oven to 425 degrees F. Toss sweet potato cubes with oil, salt and pepper, garlic and rosemary powder. Bake for 25 mins in a 2qt glass baking dish.
Meanwhile, brown the ground beef in a skillet on the stove until no pink remains. Add frozen riced cauliflower, frozen spinach and chicken broth. Heat until veggies are no longer frozen, then add heavy cream. Set aside until potatoes are done.
Add the skillet of beef, veggies, and broth to the roasted sweet potatoes in the glass baking dish. Cover with foil and return to the oven for 15 mins.
Remove the foil from the glass dish, top the casserole with shredded cheese and cook for 10 mins more, until cheese is melted and bubbly. Let stand 5 mins before serving.