Spinach And Mushroom Casserole Recipes

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

Steps:

• Preheat oven to 325 degrees.
• Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
• Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
• Blend in flour, salt, pepper and nutmeg.
• Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
• Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
• Sprinkle with cheese.
• Place in a shallow pan of hot water.
• Bake for 45 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
• Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
• Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
• Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, cream cheese, mushroom soup and 1/2 of the fried onions; mix well. Transfer mixture to a 2 quart casserole dish and sprinkle with remaining fried onions.
• Bake for 20 minutes, or until heated through.

Steps:

• Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
• In a large skillet, melt butter over medium-high heat, until sizzling.
• Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
• Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
• Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
• Place the bun bottoms, with cut side up, in the casserole to form the top layer.
• Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
• In a bowl, stir together eggs and milk until blended.
• Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
• In the morning, let casserole sit at room temperature for about 30 minutes.
• Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Steps:

• Preheat oven to 325.
• Cheese sauce:.
• In microwave oven melt butter. Add flour and mix till all incorporated. Whisk in milk, nutmeg and white pepper and microwave till thickened. Remove from microwave and stir in 1 cup of the cheese till melted.
• Spinach mixture:.
• Heat butter in a large frying pan.
• Saute onions and mushrooms for 5 minutes.
• Add spinach a couple cup at a time to wilt till all is incorporated.
• When wilted remove the mixture leaving all the juice.
• Reduce the juices till almost gone and then add back to spinach mixture.
• Stir in sun-dried tomatoes and cheese sauce.
• In a oiled casserole dish place 1/2 the mixture in then top with 1/4 cup cheese, layer rest of spinach then top with remaining cheese.
• Bake for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
• Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
• Bake in preheated oven for 20 minutes.

Steps:

• Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
• Cook frozen spinach according to package directions, adding salt to the water.
• Drain spinach and set aside.
• In small pan, saute onion and celery in margarine until both are soft (but not brown).
• Combine spinach and sauted onions and celery, mixing well. Set aside.
• In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
• Add pepper and salt to egg mixture. Set aside.
• Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
• Spread spinach mixture over the layer of cottage cheese.
• Place a layer of sliced mushrooms over the spinach layer.
• Pour egg mixture over the mushroom layer.
• Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
• At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
• Bake in oven at 350 for 40 minutes or until firm in the center.

Steps:

• preheat oven to 350.
• grease 13x 9 x 2 pan.
• in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
• mix eggs w/nutmeg in small bowl, add to mix.
• Place in casserole dish, sprinkle w/breadcrumbs.
• sprinkle w/parm cheese, bake 45-50 minutes.

Steps:

• Preheat oven to 350°. Drain spinach well, pressing between paper towels.
• Melt butter in a large saucepan over medium-high heat; add chicken and mushrooms, and onion. Sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in cream cheese, spinach, soup, and remaining ingredients, fold in cheese.
• Spoon 1/4 of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
• Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly.

Steps:

• Coat 9" deep-dish pie pan with cooking spray.
• Cut bread into 1/2" thick slices; cut slices into quarters.
• In skillet heat oil over medium heat.
• Add onion; cook until softened, 5 minutes.
• Increase heat to medium-high.
• Add mushrooms 1/2 tsp.
• thyme salt and pepper.
• Cook, stirring occasionally, until tender, 8 minutes.
• Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
• Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
• Tuck remaining bread pieces into vegetable mixture.
• Combine eggs milk, cheese and remaining thyme; pour over vegetables.
• Cover.
• Refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degree; remove cover.
• Bake until cooked through and golden, about 1 hour.

Steps:

• Heat oven to 375°F.
• Mix CHEEZ WHIZ and soup until blended. Combine vegetables in medium bowl. Add CHEEZ WHIZ mixture; mix lightly.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 35 min. or until heated through, topping with cracker crumbs for the last 5 min.

Steps:

• Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
• Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.