Creamy Parmesan Spinach Bake Food

CREAMY PARMESAN SPINACH

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.

CREAMY PARMESAN SPINACH BAKE

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.

PARMESAN CREAMED SPINACH

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.

PARMESAN CREAMED SPINACH

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).

CREAMED SPINACH CASSEROLE

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.

CREAMY SPINACH BAKE

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.

SAVORY SPINACH CASSEROLE

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.

KITTENCAL'S SPINACH PARMESAN RICE BAKE

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.

SPINACH CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
• In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

PARMESAN & SPINACH BAKE

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.

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY

Steps:

• Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
• Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
• Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
• Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
• Stir in the lemon juice and spinach. Remove the pan from the heat.
• Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
• Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
• Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
• Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
• Remove the pan from the oven and let cool for 10 minutes before serving with toast.
• Enjoy!