Best Mac N Cheese And Spinach Strata Sp5 Recipes

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SPINACH AND CHEESE STRATA



Spinach and Cheese Strata image

I adopted this recipe. Don't let the length of the recipe scare you. It is really a very simple dish to prepare with excellent flavors. The gruyere adds a lot of flavor to this savory dish.

Provided by Ms B.

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen spinach, thawed
1 1/2 cups onions, finely chopped (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg, freshly grated
8 cups French bread (1/2 lb) or 8 cups Italian bread, in 1 inch cubes (1/2 lb)
6 ounces gruyere, coarsely grated (2 cups)
2 ounces parmigiano-reggiano cheese, finely grated (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Steps:

  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
  • Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
  • Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
  • Sprinkle with one third of each cheese.
  • Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
  • Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  • Preheat oven to 350°F.
  • Let strata stand at room temperature 30 minutes.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
  • Let stand 5 minutes before serving.
  • note: Strata can be chilled up to 1 day.
  • Let stand at room temperature 30 minutes before baking.

PROSCIUTTO, FETA, AND SPINACH STRATA



Prosciutto, Feta, and Spinach Strata image

Marked vegetarian because it tastes amazing even when you take out the Prosciutto. I LOVE THIS DISH. I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes. By the way, I made this one time on a camping trip inside a dutch oven and it just came out WONDERFULLY. Seriously, one of my favorite recipes ever.

Provided by alice Dave

Categories     Breakfast

Time 21m

Yield 8 serving(s)

Number Of Ingredients 11

18 slices firm white bread
8 ounces thinly sliced prosciutto
8 ounces crumbled feta cheese
4 ounces grated provolone cheese (mozzarella is fine too)
1/4 cup finely minced green onion
4 ounces fresh spinach
1/2 cup finely julienned basil
5 extra-large eggs
2 cups half-and-half
1/2 teaspoon hot sauce (the recipe says Sriracha, but the system wouldn't let me type it in. I actually use Valentina.)
3 tablespoons unsalted butter (salted is fined too. Preferred if not using prosciutto)

Steps:

  • You can assemble the night before so that the layers of bread, cheese and spinach soak up the egg-and-milk base, but it is not necessary.
  • Remove crusts from bread. Spray an 11x7 inch glass baking dish with cooking spray. Cover bottom of dish with layer of bread.
  • Use half of the prosciutto to cover bread in an even layer. Sprinkle with half of the feta and half of the provolone. Sprinkle with half of the green onions, half spinach, and half basil.
  • Repeat with second layer of bread and the remaining ingredients in the same order.
  • Cut remaining bread into 1/4 inch cubes and scatter evenly on top.
  • Beat together eggs, half-and-half, and hot sauce until well blended. Pour mixture over layers. Press down firmly with a spatula. Melt butter and drizzle over top.
  • Cover and refrigerate overnight or for at least 5 hours (optional).
  • Preheat oven to 375 Farenheit. Uncover dish and bake until golden, about 1 hour.

SPINACH AND CHEDDAR STRATA



Spinach and Cheddar Strata image

This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread cubes (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 1/4 cups grated sharp white cheddar (3 ounces)
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among 4 small, shallow 8-ounce baking dishes.
  • In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.

Nutrition Facts : Calories 398 g, Fat 23 g, Fiber 2 g, Protein 23 g

SPINACH AND CHEESE STRATA



Spinach and Cheese Strata image

Categories     Cheese     Egg     Leafy Green     Mustard     Breakfast     Brunch     Bake     Vegetarian     Parmesan     Spinach     Winter     Gourmet     New Year's Day

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Steps:

  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  • Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

OLD-FASHIONED MACARONI AND CHEESE



Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

BREAKFAST SAUSAGE AND SPINACH STRATA (EMERIL GREEN RECIPE)



Breakfast Sausage and Spinach Strata (Emeril Green Recipe) image

I normally hate spinach and absolutely loved this recipe! It's great for a brunch or a special breakfast. Just make it up the night before, stick in the fridge, and you can just pop it in the oven the next morning. It's easy to adjust to recipe and make substitutions if you want to, as well. Note that the prep time includes time that it chills in the fridge.

Provided by ajt575s

Categories     Breakfast

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
8 ounces turkey sausage, cut into bite size pieces
1 small onion, chopped
10 ounces Baby Spinach
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon freshly ground nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
2 cups grated gruyere cheese
1/2 cup finely grated parmesan cheese
3 cups milk
10 large eggs

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the sausage and saute, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate. Add the onion to the pan drippings in the same skillet and saute, until translucent, about 4 minutes. Add the spinach and garlic. Saute, over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked sausages.
  • Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixtures. Repeat layering.
  • Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
  • Preheat the oven to 400 degrees F.
  • Bake strata uncovered until puffed, golden brown, and cooked through, about 25 minutes. Let stand 5 minutes before serving. Serve hot.

Nutrition Facts : Calories 398, Fat 28.7, SaturatedFat 12.9, Cholesterol 329.2, Sodium 801.7, Carbohydrate 8.1, Fiber 1, Sugar 1.2, Protein 26.8

BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR



Best Ever Scalloped Potatoes - Creamy, Cheesy, Lots of Flavor image

I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people's honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think.

Provided by Seashorewalker

Categories     Potato

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 baking potatoes, peeled & sliced thin
2 (10 1/2 ounce) cans cream of mushroom soup (or cream of celery)
1/2 cup sour cream
1 1/2 cups of grated medium cheddar
6 ounces Velveeta cheese, cut into thin squares (approx 1 1/2 Inch Piece off a Large Block)
1 small yellow onion
1/4 cup chives (Freshly Chopped)
1 teaspoon Lipton Onion Soup Mix (Dry)

Steps:

  • In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
  • Chop the onion into very small pieces & set aside.
  • In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
  • Peel & Slice the Potatoes Thin.
  • LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
  • LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
  • LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
  • Sprinkle the chives evenly across the top.
  • BAKE COVERED in the oven at 300 degrees for about 1½ hour.
  • BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.

Nutrition Facts : Calories 447.9, Fat 25.6, SaturatedFat 13.9, Cholesterol 60.5, Sodium 1251.7, Carbohydrate 39.2, Fiber 2.7, Sugar 5.6, Protein 16.5

MAC 'N CHEESE AND SPINACH STRATA #SP5



Mac 'n Cheese and Spinach Strata #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. A combination of 2 of my favorite foods, this creamy, cheesy casserole is made with Simply Macaroni & Cheese and layered with chopped spinach. Buttery and cheesy breadcrumbs top this delicious dish and give it an added punch of flavor.

Provided by Souxie

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (20 ounce) packages Simply Macaroni & Cheese, heated as directed on package
1 (16 ounce) bag frozen spinach, thawed and squeezed dry
2/3 cup breadcrumbs
3 tablespoons butter, melted
2 tablespoons parmesan cheese, grated

Steps:

  • Heat oven to 350 degrees F. Coat a 2-3 quart glass baking dish with cooking spray. Set aside.
  • Transfer 1 package of the heated Simply Macaroni and Cheese to the bottom of prepared baking dish and spread evenly. Top evenly with spoonfuls of spinach. Cover spinach with 2nd package of macaroni and cheese and spread evenly.
  • In a small bowl, combine the breadcrumbs, butter and cheese. Sprinkle over casserole.
  • Bake for 30-35 minutes or until hot and bubbly and crumbs are just starting to brown.

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