Spinach beef biscuit bake is deliciously different main dish. I’ve served this to both family and friends, and it’s a hit with everyone. From Bonnie Bootz of Scottsdale Arizona.

Ingredients 

2 tubes (6 ounces each) refrigerated

buttermilk biscuits

1-1/2 pounds ground beef

1/2 cup finely chopped onion

2 eggs

1 package (10 ounces) frozen chopped

spinach, thawed and squeezed dry

1 can (4 ounces) mushroom stems and pieces,

drained

4 ounces crumbled feta or shredded Monterey

Jack cheese

1/4 cup grated Parmesan cheese

1-1/2 teaspoons garlic powder

Salt and pepper to taste

1 to 2 tablespoons butter, melted

Method 

Press and flatten biscuits onto the bottom and up the sides of a greased 11-in. x 7-in. x 2-in. baking dish; set aside.

In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain.

In a bowl, beat eggs. Add spinach and mushrooms; mix well. 

Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well. Spoon into prepared crust. Drizzle with butter.

Bake, uncovered, at 375° for 25-30 minutes or until crust is lightly browned. Yield: 6 servings.