Spinach Veggie Casserole Food

SPINACH AND EGG NOODLE CASSEROLE RECIPE

Steps:

• Microwave the spinach according to box instructions. Meanwhile, boil a large pot of water for the noodles.
• Sautee the onion and garlic with the olive oil in a pan. Salt and pepper.
• When spinach is done you have to drain it. I don't have a cheesecloth but if you do, squeeze all the water out. If you are like me - use your hands.
• Add the spinach to the onions and garlic. Add sliced cherry tomatoes and cook for a few minutes.
• Pour entire mixture into the drained egg noodles and stir. Add your shredded mozzarella cheese and a handful of Parmesan cheese. Stir once more. Salt and pepper.
• Use the pan you just took the onions and spinach out of and melt the butter over medium heat. Whisk in flour and then the milk. Season with salt, pepper, and nutmeg. Cook until it thickens - around 5 minutes.
• In a bowl, whisk the egg yolks and then pour some of the butter mixture into the bowl to temper the eggs. Then add eggs into your pan and cook for a few more minutes.
• Turn on your boiler.
• Add the butter mixture to your pasta and stir together. Place in your pan.
• Top with panko breadcrumbs and Parmesan cheese evenly. Place in broiler for a few minutes. Keep an eye that you don't burn the panko breadcrumbs. This is so important because my oven is evil!!!
• When you feel good about your browning, take the dish out and serve!

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

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.

SPINACH CASSEROLE (LOW FAT AND LOW CARB)

Steps:

• 1. Combine all ingredients and mix well.
• 2. Spoon into a 1-1/2 to 2 quart casserole dish sprayed with nonstick spray. Bake 45 minutes at 350°F.
• 3. Per 1-cup serving: calories = 127 fat, sat fat = 0g cholesterol = 10mg sodium = 633mg protein = 25g carbohydrate = 7g fiber = 1g Diabetic exchanges: 1/2 vegetables, 3-1/2 very lean meats

SPINACH CASSEROLE

Steps:

• 1. Cook spinach according to directions, drain and press firmly.
• 2. In mixing bowl, stir together ranch dressing, sour cream and onion soup mix.
• 3. Put in greased 1-quart casserole dish.
• 4. Top with herbed dressing.
• 5. Blend and spread herbed dressing ingredients over casserole.
• 6. Bake at 400 for 15 minutes.

SPINACH RICE CASSEROLE

Steps:

• Heat oven to 350F degrees. Lightly mist a casserole dish with nonstick spray. I usually use a pretty oval dish, but you could use an 8- or 9-inch square dish if you like.
• In a large bowl, add cooked rice, spinach, butter, onion, salt and cheese. In a 4-cup measure, pour milk and add eggs. Whisk to combine. Pour into the bowl with rice-spinach mixture and stir well to combine.
• Pour into prepared casserole dish and bake for 45 minutes.
• Remove from oven and serve.
• Serves 6.

VEGETARIAN SPINACH, CHEESE AND " SAUSAGE" CASSEROLE

Steps:

• Thoroughly mix all ingredients.
• Pour mixture into a greased 9 inch pie plate (I have also used a square casserole dish as well).
• Bake at 350 for about 40 minutes or until center is set.
• Once out of the oven, I usually let it sit for 5 or 10 minutes.
• To serve, either cut into wedges, or squares, depending on what type of dish you used.

SPINACH AND SAUTéED VEGGIE CASSEROLE

Steps:

• Preheat Oven to 350 Degrees
• Heat 2 Tbsp of olive oil over medium high heat in a large skillet.
• Add spinach and sauté for approximately 6 minutes, or until spinach is wilted.
• Place wilted spinach in a 2 quart dish.
• Heat Olive Oil in Skillet over medium heat. Add Bell Peppers and Onions to skillet and sauté for 5 minutes
• Next, add mushrooms, stir and cover skillet with lid for approximately 5 minutes or until veggies begin to soften.
• Remove cover from skillet and add minced garlic and 2 Tbsp of Butter, keep over medium heat until butter is melted.
• Remove from heat and add cherry tomatoes.
• Place sauteed veggies & butter mixture over wilted spinach in baking dish.
• Spread cheese evenly over the top.
• Bake at 350 degrees on center rack of oven for approximately 20 minutes or until cheese has melted.

VEGETARIAN SPINACH & ZUCCHINI CASSEROLE

Steps:

• Cut coarse stems off spinach.
• Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit.
• Shake spinach to get rid of excess water and put it in a large bowl.
• Set aside.
• Cut off stem top and root bottom of each zucchini.
• Slice in 1/4-inch slices and add to spinach.
• Cut stem top and root bottom off onions.
• Cut onions in half lengthwise from stem top down.
• Put each half flat-side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise.
• Add onions to bowl.
• Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces.
• Add to bowl.
• Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed.
• Season with salt and pepper to taste and turn to mix well.
• Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top.
• Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.
• If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes.
• If they aren't done, bake another 5 to 10 minutes before adding cheese.
• Serve hot.
• Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.

VEGGIE CASSEROLE

Steps:

• Mix together creamed corn, swiss cheese, celery soup and mushrooms.
• Cook cauliflower and broccoli. Cut up into big pieces.
• Fold cauliflower and broccoli into creamed corn mixture.
• Top with butter and bread crumbs.
• Bake at 375F for 30 minutes.

20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegetable casserole in 30 minutes or less!