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Spinach, Bacon & Beef Cheesy Bake

Prep 20 min Cook 40 min Difficulty 3/5

Easy spinach, bacon & beef cheesy bake — family-friendly, quick to assemble and oven-baked until golden.

Why this recipe works

A hearty spinach, bacon and beef cheesy bake that’s simple to prepare and feeds a family. Suits cooks who want a comforting, make-ahead oven dish with basic pantry ingredients.

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Key takeaways

Assemble quickly and bake for a hands-off family meal.
Squeeze spinach thoroughly to prevent a soggy bake.
Store leftovers for 3–4 days and reheat in the oven.

Recipe guide

A hearty spinach, bacon and beef cheesy bake that’s simple to prepare and feeds a family. Suits cooks who want a comforting, make-ahead oven dish with basic pantry ingredients.

A simple, oven-baked family dinner ready in about an hour.

  • Assemble quickly and bake for a hands-off family meal.
  • Squeeze spinach thoroughly to prevent a soggy bake.
  • Store leftovers for 3–4 days and reheat in the oven.

Ingredients

Ingredients (serves 4–6): 500 g minced/ground beef, 6 slices streaky bacon, 150 g bagged spinach (fresh), 1 small onion (about 100 g), 2 tbsp olive oil, 2 tbsp butter, 1 cup plain flour, 1 cup milk, 200 g grated cheese (cheddar or mix), 1 tsp salt, 1/2 tsp black pepper.

Step-by-step

1) Preheat oven to 200°C (390°F). Slice bacon and finely chop onion. 2) Fry bacon in olive oil until crisp; remove and drain. Sauté onion in the bacon fat until translucent. 3) Increase heat, add minced beef, season with salt and pepper and brown; drain excess fat. 4) Wilt spinach in a pan or microwave, squeeze out liquid and roughly chop. 5) Make sauce: melt butter, stir in flour and cook 1 minute, whisk in milk gradually until thickened; remove from heat and stir in half the grated cheese. 6) Combine beef, bacon, onion and spinach, mix through cheese sauce, transfer to a greased baking dish, top with remaining cheese. 7) Bake 20–25 minutes until bubbly and golden; rest 5 minutes before serving.

Tips & Variations

Tips: squeeze spinach well to avoid a watery bake; brown beef in batches if needed for better color. Variations: add mushrooms or cooked pasta for stretch, swap half the milk for cream for extra richness. To reduce salt, use low-sodium bacon and reduce added salt by half.

Ingredients

  • 250 g minced/ground beef
  • 6 slices streaky bacon
  • 150 g bagged spinach
  • 1 cup plain flour
  • 2 tbsp butter
  • 1 cup milk
  • 200 g cheese block (grated)
  • 1 small onion (approx 100 g)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 200°C (390°F).
  2. Chop onion finely and slice bacon into small strips.
  3. Heat olive oil in a frying pan over medium heat and cook bacon until crisp; remove and drain on paper towel.
  4. Add chopped onion to bacon fat and sauté until soft and translucent.
  5. Increase heat, add minced beef to pan, season with salt and pepper, and cook until browned; drain excess fat if needed.
  6. Wilt spinach in a separate pan or microwave until just collapsed, then squeeze out excess liquid and roughly chop.
  7. Melt butter in a saucepan over low heat, stir in flour to form a roux and cook 1 minute.
  8. Gradually whisk in milk until smooth and thickened to a sauce consistency; remove from heat and stir in half the grated cheese until melted.
  9. Combine cooked beef, bacon, onion, and spinach in a large bowl; mix in the cheese sauce and adjust seasoning.
  10. Transfer mixture to a lightly greased baking dish and sprinkle remaining grated cheese evenly over the top.
  11. Bake for 20–25 minutes until bubbly and golden on top.
  12. Allow to rest 5 minutes before serving.

FAQs

Can I prepare this bake ahead of time? Yes — assemble, cover and refrigerate up to 24 hours before baking; add a few extra minutes in the oven if chilled.
Can I make substitutions for diet preferences? Use cooked shredded chicken or turkey for a lighter option, or swap beef for a plant-based mince and use a dairy-free cheese and milk.
How long will leftovers keep and how should I reheat them? Store leftovers covered in the fridge for 3–4 days; reheat in the oven at 180°C (350°F) until warmed through for best texture.