This creamy spinach pork casserole is a delightful fusion of hearty Midwestern comfort food and a touch of European elegance. Casseroles have long been a staple in American kitchens, particularly in the Midwest, where they offer a convenient way to feed a family or entertain guests. This particular recipe combines tender pork with the rich flavors of spinach and a creamy sauce, making it a perfect dish for those who appreciate both tradition and a bit of culinary adventure. Whether you're looking to impress at a dinner party or simply want a satisfying meal for a cozy night in, this casserole is sure to please.

This casserole pairs beautifully with a light, crisp salad to balance its richness. Consider a simple arugula salad with a lemon vinaigrette or a classic Caesar salad. For a heartier meal, serve it alongside roasted potatoes or a crusty bread to soak up the creamy sauce. A glass of chilled white wine, such as a Chardonnay or Sauvignon Blanc, complements the flavors wonderfully.

Servings: 6

1 tablespoon olive oil
1 pound pork tenderloin, cut into 1-inch cubes
Salt and pepper to taste
1 onion, finely chopped
2 cloves garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon nutmeg
1 cup shredded mozzarella cheese

Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium-high heat. Add the pork cubes, season with salt and pepper, and cook until browned on all sides. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant.

Stir in the thawed and drained spinach, cooking for another 2 minutes.

In a large mixing bowl, combine the cream of mushroom soup, sour cream, Parmesan cheese, dried thyme, and nutmeg. Mix well.

Add the cooked pork and spinach mixture to the bowl, stirring until everything is evenly coated with the creamy sauce.

Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before serving.

For a lighter version, substitute the sour cream with Greek yogurt. You can also add sliced mushrooms or bell peppers for extra flavor and nutrition. If you prefer a bit of spice, consider adding a pinch of red pepper flakes to the sauce. For a gluten-free option, ensure that the cream of mushroom soup is gluten-free or make your own from scratch.

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