Best Spinach Casserole Barnacle Bills Seafood House Recipes

SHRIMP AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Squeeze all water from the spinach.
• Combine all ingredients, except bread crumbs and butter, in a bowl and stir carefully.
• In a casserole dish that has been sprayed with PAM, pour in the mix.
• Mix the bread crumbs with the melted butter and sprinkle them on top of the casserole.
• Bake for 45 minutes or until the casserole is firm.
• A substitution of 1 tablespoon of chopped fresh thyme for the dried thyme will make this dish slightly better.

SPINACH SEAFOOD BAKE

Steps:

• Preheat oven to 350*.
• Saute shrimp, scallops and spinach in a lightly greased skillet for 10 mins, remove from heat.
• Add artichoke hearts, mayonnaise, sour cream, cheeses and garlic.
• Stir all together gently.
• Put into a baking dish.( Can be made a day ahead if wrapped tightly in cling film and refrigerated ).
• Whan ready to serve, top with the breadcrumbs and bake for 10 mins until golden.

CREAMED SPINACH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

CRUNCHY CHEESY FISH AND SPINACH CASSEROLE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
• Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
• Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

EASY SPINACH CASSEROLE

Steps:

• Thaw spinach and squeeze out water. Soften cream cheese.
• In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
• Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

LADY BIRD JOHNSON'S SPINACH CASSEROLE

Steps:

• Preheat oven to 375°F.
• If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.
• Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste.
• Place mixture in a shallow, buttered 1 1/2-quart baking dish.
• Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture.
• Bake for 20 to 30 minutes or until golden and lightly crusted.
• ENJOY!

CRUNCHY SPINACH CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat 1/4 cup butter over medium heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Stir in spinach and soup., Transfer to a 1-1/2-qt. round baking dish. In a small saucepan, melt remaining butter over medium heat. Stir in bread cubes. Sprinkle over top. Bake until bubbly and bread cubes are golden brown, 35-40 minutes.

SEAFOOD-SPINACH LASAGNA

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
• In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
• Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
• Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.