Spinach Alfredo Casserole Food

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

SPINACH ALFREDO PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
• Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
• Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
• Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
• In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA

Steps:

• Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
• Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
• Preheat the oven to 375 degrees F.
• Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

SHRIMP ALFREDO WITH SPINACH

Steps:

• Cook fettuccine according to package directions. Saute mushrooms and onion in butter in a large skillet until tender. Stir in Alfredo sauce, spinach and shrimp; heat through. Drain fettuccine; add to sauce and toss to coat.

SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE

Steps:

• Lightly grease a 9 x 9 x 3-inch oven proof dish.
• Preheat oven to 350°F.
• Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
• Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
• Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
• Repeat layers saving 1/3 of the mozzarella & the parmesan.
• On the last layer pour in the chili sauce spreading it evenly over the top.
• Cover the casserole with foil; bake for 45 minutes, remove foil.
• Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
• Rest 10 minutes and serve.

SPINACH ALFREDO CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
• Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
• Bake in the preheated oven until bubbly and heated through, about 30 minutes.

ALFREDO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350.
• In a large bowl, beat softened cream cheese, heavy whipping cream, 1/2 cup Parmesan, basil, and salt until mixed well.
• Add chicken, minced garlic, chopped onion, frozen cauliflower, frozen spinach, and 1 cup shredded Mozzarella cheese.
• Mix until well combined.
• Pour mixture into a greased 9x13 dish and top with remaining 1/2 cup Mozzarella cheese and 2 tablespoons Parmesan cheese.
• Bake for 35-45 minutes, or until casserole is bubbly and cheese begins to brown on top.

CREAMY CHICKEN ALFREDO CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
• Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
• Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
• Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

PESTO ALFREDO CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray 8x8 in baking dish.
• Cook pasta per package directions.
• In a large bowl, mix cooked chicken, 1/2 cup cheese, spinach, alfredo and pesto sauces and tomatoes, if using.
• Drain pasta and add to bowl, mixing to coat.
• Add remaining cheese to top of casserole.
• In a small bowl, mix bread crumbs, parmesan cheese and olive oil. Sprinkle on top of casserole.
• Cover with foil and bake 30-40 minutes until bubbling.
• Uncover and cook for 5 minutes more.
• Freezer directions: Freeze before baking. Let thaw overnight and bake as directed.

SPINACH-ALFREDO TUNA CASSEROLE

Steps:

• 1. Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente', drain.
• 2. Preheat oven to 425 degrees.
• 3. In a large bowl, thoroughly mix: noodles, onion, 1 cup cheese, peas, tuna, Alfredo sauce, and spinach. Transfer to a 13 X 9 inch baking dish, and top with bread crumbs and remaining 1/2 cup cheese. Bake 15-20 min. in a preheated oven or until cheese is bubbly.

SPINACH-ALFREDO CASSEROLE

Steps:

• Heat oven to 350°F.
• Reserve 1/4 cup cheese. Mix remaining cheese with remaining ingredients until blended.
• Spoon into 1-qt. casserole sprayed with cooking spray; top with reserved cheese.
• Bake 25 to 30 min. or until heated through.