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    Home » Course » Main Course

    Paleo Spinach and Artichoke Ground Beef Casserole

    Published: Jan 13, 2022 · Modified: Sep 26, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    Spinach and artichoke ground beef casserole Pinterest image

    This Paleo Spinach and Artichoke Ground Beef Casserole is the ultimate healthy comfort food. With its rich and creamy sauce  this casserole is the ultimate crowd pleaser. This paleo casserole is perfect for meal prep and you will love that it's dairy free gluten free, and Whole30 compliant too. 

    A pan of paleo spinach and artichoke casserole with a serving spoon in it.

    Why you will love this recipe:

    • This spinach and artichoke ground beef casserole is so delicious! It has a rich and creamy sauce that will have you coming back for seconds or even thirds!
    • Serving a crowd? This is the perfect recipe for you. This dish allows you to fill maximum bellies with minimum effort.  
    • Not only is this casserole delicious, but it’s healthy, paleo, Whole30, dairy free and gluten free!
    • It's quick and easy to make.
    • This casserole makes great leftovers and freezes really well!
    • You can prepare this casserole the day before. Just cover and store in the fridge until you're ready to bake your casserole.

    Key ingredients and substitutions:

    • Ground beef: I went with ground beef in this recipe because its flavour and texture work perfectly with the rest of the ingredients. I prefer to use grass fed and pasture raised ground beef. 
    • Raw cashews: to make the sauce extra creamy and luscious while keeping it dairy free. 
    • Coconut milk: paired with the raw cashews, coconut milk is the perfect addition to give the sauce even more creamy texture.
    • Lemon juice: to give the sauce some acidity and balance out the flavour profile.
    • Onion and garlic: to deliver a deep, well rounded aroma and flavour to the dish.
    • Nutritional yeast: a great dairy free option for achieving a cheesy texture.
    • Artichoke hearts: the star of the show! Artichokes have a unique flavour and are super rich in antioxidants.
    • Spinach: spinach artichoke is an iconic duo! They make a beautiful pair, especially when submerged in luscious cream sauce. Plus spinach is a healthy, dark green vegetable. 

    How to make this recipe:

    Step one: 

    First you will preheat your oven to 350 degrees Fahrenheit.

    Step two: 

    Next you will place a pan on the stove on medium heat. Then add the oil and ground beef and cook the beef until it's browned, stirring frequently to break it apart. Once the beef is cooked, transfer it to a 9" x 13" dish and set aside.

    Step three:

    While the beef is cooking, make the cream sauce by placing the ingredients in a high speed blender and blending until they are smooth. Then set the sauce aside.

    Step four:

    Using the same pan that you did to cook the beef, add the oil and chopped onion. Cook the onion for a few minutes until it's translucent.

    Step five:

    Add the chopped artichoke hearts and spinach to the pan with the cooked onion. And cook these until the spinach is wilted or no longer frozen.

    Step six:

    Add the sauce to the pan with the veggies and stir everything well to combine.

    Step seven:

    Transfer the sauce to the casserole dish with the cooked ground beef and stir everything together to combine. Bake uncovered in the oven for 10-15 minutes and then enjoy!

    Step by step directions for making a spinach and artichoke ground beef casserole.

    Variations and add ins:

    • You can easily add more vegetables to this recipe, I recommend mushrooms or green beans. 
    • If you don’t want meat in your casserole, simply omit the ground beef or add more vegetables.
    • You could also substitute the ground beef for ground turkey or ground chicken. 

    How to serve:

    • This dish is great served alone. No need to serve it with anything else if you don't want to.
    • You could serve it over cooked noodles or rice to make the dish even more filling.
    • If you are on a paleo diet: serve it over cooked cassava noodles, spaghetti squash, zucchini noodles, other vegetable noodles or cauliflower rice.
    • If you are on a Whole30 diet: serve it over cooked spaghetti squash, cauliflower rice, zucchini noodles or other vegetable noodles.
    • You could also serve this dish with a side of crackers for dipping!

    How to store:

    Store any leftover casserole in the fridge in an air tight container for up to 5 days. 

    A casserole dish filled with a cooked spinach and artichoke casserole.

    Frequently asked questions:

    What can I use instead of cashews?

    While cashews are the best option for this recipe, macadamia nuts or pine nuts could be a good substitute for cashews.

    Can I use fresh artichokes for this casserole?

    You could definitely use fresh artichokes for this recipe, just be sure to steam them first.

    Can I make this casserole vegan?

    For sure! Just omit the beef and/or substitute for something like mushrooms. Also be sure to check out my Vegan Spinach and Artichoke Dip recipe!

    Can I freeze this casserole? 

    Yes! This paleo ground beef casserole freezes really well. 

    Other recipes you will love:

    • Gluten Free Teriyaki Chicken and Broccoli
    • Creamy Sun Dried Tomato Chicken and Spinach
    • Chicken Meatloaf
    • Pan Fried Oyster Mushrooms
    • Bacon and Vegetable Egg Casserole
    • Whole30 Stuffed Peppers

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Paleo Spinach and Artichoke Ground Beef Casserole

    Paleo Spinach and Artichoke Ground Beef Casserole

    This paleo spinach and artichoke ground beef casserole is the perfect comfort food. Rich and creamy this healthy dinner will be a hit with the whole family.
    4.75 from 4 votes
    Print Pin Rate
    Course: Main Course, Meat
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 705kcal
    Author: Dr. Erin Carter

    Ingredients

    • 2 tablespoon avocado oil (or other cooking oil of choice)
    • 2 lbs ground beef

    Cream Sauce Ingredients

    • 2 cups raw cashews
    • 1 1/4 cups coconut milk
    • 1/4 cup avocado oil
    • 2 tablespoon lemon juice
    • 1 small white or yellow onion, chopped
    • 1/3 cup nutritional yeast
    • 2 cloves garlic, minced
    • 1 1/2 teaspoon sea salt (more or less to taste)
    • 1 teaspoon ground black pepper (more or less to taste)

    Spinach and Artichoke Ingredients

    • 3 tablespoon avocado oil (or other cooking oil of choice)
    • 1/2 onion, chopped
    • 1 can artichoke hearts, drained and chopped (24 ounces)
    • 300 grams fresh or frozen chopped spinach (10 ounces)

    Instructions

    • Preheat your oven to 350F.
    • Place a large pan on the stove on medium heat, add the avocado oil and ground beef and cook the beef until browned, stirring frequently to break up the beef. Once the beef is done cooking, transfer it to a 9" x 13" casserole or baking dish and set it aside.
    • While the beef is cooking, make the cream sauce by placing all the ingredients into your high speed blender and blending until smooth. Set the sauce aside.
    • Using the same pan that you used to cook the beef, add the avocado oil and onion, and cook the onion for a few minutes on medium heat until it's translucent.
    • Add the chopped artichoke hearts and spinach to the pan with the onion and cook for a few more minutes, until the spinach is wilted or no longer frozen (depending on if you are using fresh or frozen spinach).
    • Add the sauce to the pan and stir all the ingredients well to combine.
    • Transfer the sauce to the casserole dish with the ground beef and stir everything well to combine. Bake the dish in the oven for 10-15 minutes, until warmed throughout.

    Notes

    1. Nutritional information is calculated using an online calculator and is an estimate. The values will vary depending on the specific ingredients you use and your serving size.
    2. Store this casserole in an air tight container in the fridge for up to 5 days.

    Nutrition

    Calories: 705kcal | Carbohydrates: 16g | Protein: 29g | Fat: 60g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 662mg | Potassium: 876mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3518IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    More Healthy Main Courses

    • Mango Chicken Curry
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    • Denver Steak
    • Blackened Mahi Mahi

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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