AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
SPINACH MUSHROOM & ARTICHOKE CASSEROLE
Make and share this spinach mushroom & artichoke casserole recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 15
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.
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
ARTICHOKE HEART-SPINACH-MUSHROOM SAUTE
Make and share this Artichoke Heart-Spinach-Mushroom Saute recipe from Food.com.
Provided by leeannthill
Categories Artichoke
Time 20m
Yield 1 1/2-2 cups, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Saute garlic, shallot and mushrooms in oil until mushrooms are browned. Add artichoke hearts, pepper and seasoning; saute for 3-5 minutes. Add spinach; saute and stir until wilted. Serve hot.
SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS, AND SHREDDED MOZZARELLA
Provided by Robin Miller : Food Network
Categories main-dish
Time 21m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to the package directions. Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes. Add the salt and pepper and stir to coat.
- If you're stopping here: Let the pasta and vegetables cool to room temperature. Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months. There's no need to thaw before continuing.
- When you're ready to eat: Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium-high heat and bring to a simmer (or reheat both together in the microwave for about 3 minutes on HIGH). Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes). Serve topped with the mozzarella.
TUSCAN ARTICHOKE & SPINACH STRUDEL
Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.
Nutrition Facts : Calories 353 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 616mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
HOT SPINACH AND ARTICHOKE SALAD
This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.
Provided by EMLUCIA
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
- Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 10.1 g, Cholesterol 33.4 mg, Fat 20.4 g, Fiber 2 g, Protein 7.6 g, SaturatedFat 7.9 g, Sodium 667.5 mg, Sugar 3 g
SPINACH-ARTICHOKE STUFFED MUSHROOMS
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It's an impressive party appetizer yet goes together so easily. -Amy Gaisford, Salt Lake City, Utah
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2-1/2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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