Creamy Parmesan Spinach Bake Recipes

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

Steps:

• In a saucepan over medium-low heat melt 4 tablespoons butter.
• Stir in flour, seasoned salt and black pepper; whisk for 1 minute.
• Slowly add in table cream and whipping cream then stir in cream cheese, increase the heat to medium, stirring/whisking constantly until the mixture is smooth and thick; set aside.
• In another saucepan over medium heat saute the onions and garlic in about 3 tablespoon butter until transparent (about 1-1/2 minutes).
• Add in spinach and broth or water to the pan; reduce the heat to low; cover and cook stirring occasionally for 8 minutes.
• Stir in the prepared white sauce with the Parmesan cheese; toss well to combine with the spinach.

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

Steps:

• In a small saucepan over medium heat, warm the milk. In a medium saucepan over medium heat, melt the butter. Whisk the flour into the butter and cook for 2 minutes to make a roux. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, 2 to 3 minutes. Add the pumpkin pie spice and a pinch of salt and pepper. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2 to 3 minutes to heat it through. (Save 1 cup for Round 2 Recipe Spinach and Cheese Souffle).

Steps:

• Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside., In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach. , Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.

Steps:

• Set oven to 350°F.
• Generously grease a 11 x 7-inch baking dish.
• In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
• Season with salt, pepper and cayenne to taste.
• Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
• Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
• Top with mozzarella cheese the last 5 minutes of baking (if using).
• Note: for a more fluffier texture casserole, 4 eggs may be used.

Steps:

• Heat oven to 325°F.
• Melt butter in medium skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Remove from heat; stir in spinach and seasonings.
• Beat Neufchatel, sour cream and eggs in large bowl with mixer until blended. Add spinach mixture; mix well.
• Spoon into 9-inch square pan sprayed with cooking spray; cover.
• Bake 30 min. Sprinkle with Parmesan; bake, uncovered, 15 min. or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine cream cheese and milk; mix until blended. Spoon spinach into 1-quart casserole, top with cream cheese mixture and sprinkle with Parmesan cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.

Steps:

• Heat oven to 325°F.
• Melt butter in small skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Beat cream cheese, sour cream, eggs and pepper in large bowl with mixer until blended. Add onion mixture and spinach; mix just until blended.
• Spoon into 9-inch square pan sprayed with cooking spray. Sprinkle with nutmeg; cover.
• Bake 45 min. or until heated through and lightly browned, uncovering after 30 min.