Creamy Spinach Pork Casserole

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 9×13-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.