Best Scalloped Spinach Recipes

SCALLOPED POTATOES WITH SPINACH AND CHEESE

Steps:

• Preheat oven to 450°F.
• Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender.
• *DO NOT overcook, or you'll get potato mush!
• Drain potato slices well; set aside.
• While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended.
• Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add onions to skillet; saute 7 minutes or until golden, but not crisp.
• Reduce heat to medium; gradually whisk in milk mixture until blended.
• Cook 5 minutes or until thick and bubbly, stirring constantly.
• Add cheese, stirring constantly until completely melted and combined.
• Remove cheese mixture from heat.
• Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray.
• Top with half the spinach, and half the cheese sauce. Repeat layers.
• Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.

SCALLOPED SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square, 3-inch deep baking pan or casserole.
• Cook bacon in a skillet over medium heat until crisp. Drain off all but 1 Tbls of the bacon grease. Add the onion to skillet and fry until tender but not browned, about 3 minutes.
• Beat the eggs in a large bowl, then add the spinach, flour and milk; stir until well blended. Add the bacon-onion mixture and stir to combine. Season with salt and pepper.
• Pour into prepared pan. Cover top with cracker crumbs and dot with butter. Bake until a knife inserted in center comes out clean, about 20 to 30 minutes (begin checking at 15 minutes).

SCALLOPED SPINACH

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In same skillet, saute onion in drippings until tender; set aside, In a large saucepan, bring 1/2 in. water and spinach to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain well; transfer to a large bowl. Add 1-1/2 cups bread crumbs, milk, eggs, butter, salt, pepper and reserved onion. , Pour into a greased 2-qt. baking dish. Top with the reserved bacon, then remaining crumbs. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.

CHEESY BACON SCALLOPED POTATOES WITH SPINACH

Steps:

• Heat oven to 375ºF.
• Cook potatoes in large saucepan of boiling water 8 to 10 min. or just until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook and stir 1 min. Gradually stir in milk. Bring to boil; cook 5 min. or until thickened, stirring constantly. Add spinach; cook and stir 1 to 2 min. or just until wilted. Remove from heat.
• Stir bacon into sauce. Layer half each of the potatoes, sauce and cheese in 9-inch square baking dish sprayed with cooking spray; repeat layers. Cover.
• Bake 45 min. to 1 hour or until heated through, uncovering after 30 min.

SCALLOPED POTATOES AND SPINACH

Steps:

• Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
• Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
• Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
• Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.

SCALLOPED SPINACH RECIPE - (4/5)

Steps:

• 1.) Add all ingredients to spinach, except bread crumbs. Mix together and pour into a greased 1 qt. baking dish. 2.) Cover with bread crumbs. Bake at 350º for 30 mins.

SCALLOPED PUMPKIN AND SPINACH

Steps:

• Preheat oven to 375°. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside. Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside. Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper. Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.

SCALLOPED PUMPKIN AND SPINACH

Steps:

• Preheat oven to 375°.
• Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.
• Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.
• Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.
• Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.