Best Spinach Casserole Barnacle Bills Seafood House Recipes

SEAFOOD FLORENTINE

Seafood Florentine image

Provided by Food Network

Time 1h

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 pound haddock, cut into bite-sized pieces
1 pound shrimp, peeled and deveined
1 pound sea scallops, cut into bite-sized pieces
2 medium sweet potatoes, peeled, halved, and boiled until fork tender
1 bag baby spinach leaves, rinsed and stems removed
2 cups heavy cream, plus 2 cups
Salt and freshly ground black pepper
1 cup fresh grated Parmesan
Fresh parsley, for garnish

Steps:

Preheat the oven to 350 degrees F.
In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

CRUNCHY CHEESY FISH AND SPINACH CASSEROLE

Crunchy Cheesy Fish and Spinach Casserole image

What a great way to combine all food groups into one casserole dish. So yummy, the kids won't even mind eating their veggies. Also a good meal idea for the working mom; it's simple to put together and cooks quickly in the oven. Substitute any mild white fish for the cod if desired.

Provided by mstopka

Categories Seafood Fish

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

cooking spray
1 pound fresh spinach
1 teaspoon garlic salt
1 pound cod, cut into large pieces
1 lemon, zested and juiced
1 tablespoon chopped fresh dill
1 teaspoon sea salt
½ teaspoon cracked black pepper
1 cup shredded sharp Cheddar cheese
¼ cup Italian-seasoned bread crumbs
¼ cup panko bread crumbs

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.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 14.7 g, Cholesterol 78.5 mg, Fat 11.2 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.2 g, Sodium 1361.6 mg, Sugar 0.9 g

SPINACH NOODLE CASSEROLE

Spinach Noodle Casserole image

We enjoyed a similar casserole at a friend's house many years ago. She didn't have a recipe but told me the basic ingredients. I eventually came up with my own version and have shared the recipe many times since. It goes great with ham but also is filling by itself. -Doris Tschorn, Levittown, New York

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 12-14 servings.

Number Of Ingredients 11

Ingredients

4 cups uncooked egg noodles
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
2 cups shredded Swiss cheese
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Paprika, optional

Steps:

Cook noodles according to package directions; drain and rinse in cold water. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange half of the noodles in an ungreased 11x7-in. baking dish; layer half of the spinach and half of the Swiss cheese. Spread with half of the white sauce. Repeat layers. Layer with mozzarella and Parmesan cheeses. Sprinkle with paprika if desired., Cover and bake at 350° for 20 minutes. Uncover; bake 20 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 210 calories, Fat 12g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 378mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

SPINACH SEAFOOD BAKE

Spinach Seafood Bake image

Make and share this Spinach Seafood Bake recipe from Food.com.

Provided by ChefDebs

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb shrimp, peeled and deveined
1 lb scallops
1 (10 ounce) package frozen spinach, thawed, drained and squeezed dry
2 cups artichoke hearts, chopped
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1/2 cup grated romano cheese, sheese
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
3 teaspoons chopped garlic
1/2 cup breadcrumbs

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.

Nutrition Facts : Calories 464.7, Fat 29.8, SaturatedFat 10.5, Cholesterol 137.9, Sodium 1115.9, Carbohydrate 26.8, Fiber 5.1, Sugar 5.6, Protein 24.4