Ingredients
Equipment
Method
- Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down, mushrooms release their liquid and start to become golden brown, about 8 minutes. Transfer veggies to a bowl.
- In the same pot, add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, pour in milk and chicken broth and stir to combine.
- Next, stir in the egg noodles and bring mixture to a slight boil. Cook until the pasta is tender, stirring often so noodles do not stick to the bottom of the pan, about 10-12 minutes total. Most of the liquid should be absorbed, but leave a little liquid for a creamy sauce. If needed, add an extra ½ cup of broth towards the end of cooking.
- Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately.
Nutrition
Notes
To make this recipe gluten-free, use your favorite gluten-free noodles.