Best Spinach Broccoli Bake Recipes

Creamy Gnocchi, Spinach and Broccoli Bake image

Provided by januarybride

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/2 cup onion, minced
1 garlic clove, minced
1 tablespoon flour
2 cups half-and-half (fat free will not thicken up)
5 ounces frozen spinach, thawed and drained
10 ounces frozen cut broccoli in cheese sauce, thawed in microwave
1/4 cup parmesan cheese, finely shredded
salt
pepper
1 teaspoon italian seasoning (I have also used Greek Seasoning)
1 lb potato gnocchi

Steps:

Bring a large pot of salted water to a boil.
In the meanwhile, in a large skilled, melt the butter over medium-low heat. Add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
Add 1 tbsp flour to the onions/garlic. Stir constantly for 2 minutes. Add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). Stir in the cheese, spinach, broccoli, salt, pepper and spice. Remove from heat, cover and set aside.
When the water is boiling, cook your gnocchi as per the directions on the package. Drain when done. Add sauce to the gnocchi and stir to coat. (You can either cook it or freeze it at this time).
Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
IF COOKING FROM FROZEN. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 175.1, Fat 14.5, SaturatedFat 8.9, Cholesterol 43.7, Sodium 150.5, Carbohydrate 7.1, Fiber 1, Sugar 0.9, Protein 5.3

Spinach- Broccoli Bake image

Provided by Mama2boys

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach
2 cups frozen chopped broccoli
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1/2 cup mayonnaise
1 egg, well beaten
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder

Steps:

Place frozen spinach in a container and cover with water. Bring to a boil.
Cover and simmer for 4 minutes, drain.
Place frozen broccoli in container and cover with water. Boil 3 minutes.
(I combined the two steps above and boiled for 4 minutes in the same container).
In large mixing bowl combine soup, mayonnaise, egg, and spices.
Add cooked spinach and broccoli, mix well.
Pour into greased quart.
Bake at 350°F until firm.

Nutrition Facts : Calories 241.3, Fat 16.3, SaturatedFat 3.1, Cholesterol 60.5, Sodium 934.9, Carbohydrate 19.3, Fiber 4.6, Sugar 4.8, Protein 8.1

SPINACH-BROCCOLI BAKE image

Yield 8 people

Number Of Ingredients 7

1 (32 oz) package of chopped spinach
1 (16 oz) package of chopped broccoli
1 can cream of mushroom soup, undiluted
1 cup mayonnaise
2 eggs, well beaten
1 tsp black pepper
½ teaspoon garlic powder

Steps:

Cook spinach and broccoli according to package directions; drain well. In mixing bowl combine soup, mayo, eggs, pepper and garlic powder. Add spinach and broccoli. Pour into 9x13 dish. Bake 350 F for 45 min. I never follow directions exactly, so sometimes I use double the amount of broccoli, and instead of garlic powder I used a teaspoon or so of chopped garlic. Enjoy!

Betty's Spinach, Ricotta & Broccoli Pasta Bake image

Provided by Betty Bramanis @RecipesandSmallTalk

Categories Pasta

Number Of Ingredients 15

- 3 tablespoons butter
- 1/4 cup plain flour
- 2 cups milk
- 250g (9 oz) smooth ricotta cheese
- 1/2 cup grated mozzarella (one big handful)
- 1/2 cup grated parmesan cheese
- 500g (1 pound) your choice dried pasta
- 1 tb oil
- 1 medium sized broccoli head, cut into small florets
- 1 heaped teaspoon minced garlic
- 3 ts finely grated lemon rind (optional)
- 2 ts italian herbs (optional)
- 1/3 cup breadcrumbs, for the topping
- extra mozzarella cheeese for the topping
- 1 packet of frozen spinach, thawed and liquid squeezed out

Steps:

Firstly, make a white sauce with the first three ingredients (place butter in a saucepan and melt, add the flour and stir and continue to cook briefly. Add the milk and stir over a medium heat until thickened - this will take a few minutes).
Remove the white sauce from the heat. Add the ricotta, mozzarella and parmesan cheeses and stir well to combine. Allow to cool, while cooling cook your pasta as per the packet directions and drain well. Pre-heat your oven to 180oC/375oF.
Steam your broccoli (I use the microwave) and remove any water. Add the garlic and stir through to let the fragrance release. Add the thawed frozen spinach and stir through.
In a greased casserole dish pour in the broccoli/spinach mix, pasta, Italian herbs and white cheesy sauce. Stir well to combine.
Top with extra mozzarella cheese and bread crumbs. Bake in the pre heated oven for 35-40 minutes. Allow to cool for 5-10 minutes before serving.