Best Spinach And Bean Casserole Recipes

WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
• Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
• In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.

BEAN, SAUSAGE, AND SPINACH CASSEROLE

Steps:

• Remove the casing from the Italian sausage and brown over medium heat for 5 to 7 minutes, until lightly browned. Remove sausage and when cooled, crumble the sausage.
• Add the fennel, onion, and garlic to the skillet and cook over medium heat until onions are translucent, about 5 minutes.
• In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage, Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch baking dish.
• Cover the dish with tin foil and bake for 30 minutes at 350 degrees.
• Optional: Substitute 1 (15 oz) can white Kidney beans (cannelloni beans), and 1 (15 oz) can Kidney beans, or 2 (15 0z) cans of Navy beans for the 2 (15 oz) cans of Kidney beans.

SPINACH AND BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook black-eye peas in a pressure cooker for 12 minutes.
• Heat oil in a large saucepan over medium high heat. Saute onion with spinach, tomatoes, salt and fennel for 15 minutes.
• Combine beans with spinach mixture in a 2 quart casserole dish.
• Bake in preheated oven for 15 minutes.

BLACK BEAN AND SPINACH ENCHILADA CASSEROLE

Steps:

• To make the sauce, heat oil over medium heat in a saucepan. Add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste, and set aside. Make sure to taste the sauce after seasoning. I did add a little more salt. Saute the spinach in oil over medium heat for 1-2 minutes until slightly wilted (once cooked, I chopped my spinach up, so there wouldn’t be any large pieces in the mix). In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, cumin, and cilantro. Preheat oven to 375. Lightly coat a 9x13 inch baking dish with oil or cooking spray, and pour a small amount of the sauce to coat the bottom. So, here is where I decided to diverge from the original recipe. It says to fill the tortillas and roll them up, but I have never been great at rolling tortillas without everything spilling out. So, I decided to layer it like a lasagne. I laid down two tortillas and covered them with half the vegetable mixture. Then I laid two more tortillas down and top with the remaining vegetable mixture. I then added two more tortillas on the top and poured the rest of the enchilada sauce over them. Finally, I topped it with the remaining cheese.