Spinach And Mushroom Casserole Food

SPINACH AND MUSHROOM CASSEROLE

Spinach and Mushroom Casserole image

I used a recipe #66040 which flavors this Yummy good! Use care when seasoning for the cheese does add salt. If you don't use a compound butter do add a couple cloves of minced garlic when sauteing the onions. Check out the link for other butters you may want to use. url=http://www.recipezaar.com/cookbook.php?bookid=101913

Provided by Rita1652

Categories Spinach

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup diced asiago cheese
1/2 teaspoon nutmeg, grated
1/2 teaspoon white pepper
1 tablespoon compound butter (Mixed-Herb Compound Butter for Veggies or Meat)
2 cups sliced onions
6 cups sliced mushrooms
10 cups fresh Baby Spinach
1/4 cup diced sun-dried tomato
1/2 cup diced asiago cheese

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.

SPINACH AND MUSHROOM CASSEROLE

Spinach and Mushroom Casserole image

If your family is sitting on the fence about spinach, you will want to give this recipe a try! This casserole will melt in your mouth and will convince your family that spinach should be served much more often! This is a "Company Worthy" recipe that will satisfy the most discriminating. Hope you enjoy it!

Provided by Bev I Am

Categories Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh spinach or 20 ounces frozen spinach
3 tablespoons butter
3 tablespoons onions, grated
1 lb mushroom, chopped
3 tablespoons flour
1 teaspoon salt (to taste)
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 cups light cream
4 tablespoons swiss cheese, grated

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.

Nutrition Facts : Calories 439, Fat 35.1, SaturatedFat 21.3, Cholesterol 108.3, Sodium 889.2, Carbohydrate 22.1, Fiber 6.5, Sugar 3.5, Protein 15.9

SPINACH, MUSHROOM AND CHEESE CASSEROLE

Spinach, Mushroom and Cheese Casserole image

Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.

Provided by PsychoCasseroleStep

Categories Spinach

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 loaf day-old Italian bread (8 oz)
1 tablespoon oil, preferably canola
1 onion, diced
8 ounces mushrooms, trimmed and sliced
1 teaspoon dried thyme, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
6 eggs
2 cups milk
4 ounces shredded cheddar cheese, 1 cup

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.

Nutrition Facts : Calories 406.6, Fat 18.9, SaturatedFat 8.3, Cholesterol 242.7, Sodium 996.2, Carbohydrate 39.1, Fiber 4.5, Sugar 5.3, Protein 21.8

SPINACH AND MUSHROOM CASSEROLE

Spinach and Mushroom Casserole image

This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.

Provided by CathyM

Categories Side Dish Casseroles Spinach Casserole

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 pound fresh mushrooms, sliced
2 (10 ounce) packages fresh spinach, rinsed and stems removed
1 teaspoon salt
4 tablespoons butter, melted
¼ cup finely chopped onion
1 ½ cups shredded Cheddar cheese, divided

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.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 7.5 g, Cholesterol 60.2 mg, Fat 21.5 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 13.4 g, Sodium 721.5 mg, Sugar 1.9 g