Best Spinach Mushroom Casserole Recipes

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SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE



Spinach, Mushroom and Cheese Breakfast Casserole image

This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h45m

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 cups rustic Italian bread, crust removed, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
5 ounces fresh baby spinach (about 5 cups)
4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups)
1/3 cup grated Parmesan
8 large eggs
2 1/2 cups half-and-half
1 teaspoon fresh thyme leaves, roughly chopped

Steps:

  • Grease a 9-by-13-inch (3-quart) casserole dish with oil.
  • Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
  • Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
  • Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
  • In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
  • Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

A nice meatless breakfast or brunch main course.

Provided by Karen Hibbert

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
  • Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g

SPINACH AND MUSHROOM CASSEROLE



Spinach and Mushroom Casserole image

This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.

Provided by CathyM

Categories     Side Dish     Casseroles     Spinach Casserole

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 pound fresh mushrooms, sliced
2 (10 ounce) packages fresh spinach, rinsed and stems removed
1 teaspoon salt
4 tablespoons butter, melted
¼ cup finely chopped onion
1 ½ cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
  • Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
  • Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 7.5 g, Cholesterol 60.2 mg, Fat 21.5 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 13.4 g, Sodium 721.5 mg, Sugar 1.9 g

POTATO, SPINACH, & MUSHROOM CASSEROLE



Potato, Spinach, & Mushroom Casserole image

This recipe is from the "Cooking with Friends" recipe book. "Friends" is my favorite TV show, and this is definitely one of my favorite recipes. I tend to make this when entertaining & am always proud of how it turns out. I always get wonderful reviews & many requests for this recipe. It is listed in the recipe book under Vegetarian Delights. I have found that it also makes an excellent side dish to accompany beef, chicken or fish. This dish has an incredible flavor & goes nicely with a glass of wine.

Provided by Cookin Kit

Categories     Spinach

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 large baking potatoes (about 3 lbs I have also used 3 lbs of red potatoes. Your preference.)
6 tablespoons olive oil
4 cloves garlic, minced
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1 medium onion, chopped
3/4 lb fresh white mushroom, sliced thin
1 1/2 lbs spinach, stemmed & washed
1 1/2 cups ricotta cheese
1/2 lb gruyere cheese, shredded

Steps:

  • Preheat oven to 400.
  • Grease 2 large baking sheets& set them aside.
  • Scrub potatoes under cold water.
  • Do not peel.
  • Cut potatoes lengthwise into 1/4 inch thick slices.
  • Place slices in a large bowl.
  • Add 4 T olive oil, garlic, salt and pepper to bowl.
  • Toss the potatoes gently coating them as best you can.
  • It is easiest to do by hand, but a little messy.
  • Once tossed, lay potatoes out on prepared baking sheets.
  • Try not to overlap.
  • Cover pans tightly with aluminum foil& bake for 30 minutes (see below what to do while potatoes are baking).
  • When done, remove pans from oven.
  • Uncover to cool.
  • Do not turn oven off.
  • While potatoes are baking, heat remaining 2 T oil in a large pot.
  • Add onions and cook over medium heat until soft (about 5 minutes).
  • Add mushrooms until they throw off their juices (about another 5 minutes).
  • Stir in spinach.
  • then add salt& pepper to taste.
  • Cover and cook til spinach wilts (about 4 minutes).
  • Uncover and cook off any liquid in the pot.
  • Remove the pot from heat and stir in ricotta.
  • Grease a 13 X 9 inch baking pan.
  • Line the bottom of pan with 1/3 of potatoes.
  • Spoon 1/2 spinach mixture over layer of potatoes& sprinkle with 1/3 of cheese.
  • Make another layer of potatoes, cover with remaining spinach mixture& another 1/3 of the cheese.
  • Lastly, cover with remaining potatoes& sprinkle the rest of the cheese.
  • Bake until the casserole turns golden brown on top.
  • Approximately 25 minutes.
  • Remove pan from oven& let settle for 5 minutes before cutting up slices.

SPINACH AND MUSHROOM CASSEROLE



Spinach and Mushroom Casserole image

If your family is sitting on the fence about spinach, you will want to give this recipe a try! This casserole will melt in your mouth and will convince your family that spinach should be served much more often! This is a "Company Worthy" recipe that will satisfy the most discriminating. Hope you enjoy it!

Provided by Bev I Am

Categories     Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs fresh spinach or 20 ounces frozen spinach
3 tablespoons butter
3 tablespoons onions, grated
1 lb mushroom, chopped
3 tablespoons flour
1 teaspoon salt (to taste)
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 cups light cream
4 tablespoons swiss cheese, grated

Steps:

  • Preheat oven to 325 degrees.
  • Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
  • Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
  • Blend in flour, salt, pepper and nutmeg.
  • Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
  • Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
  • Sprinkle with cheese.
  • Place in a shallow pan of hot water.
  • Bake for 45 minutes.

Nutrition Facts : Calories 439, Fat 35.1, SaturatedFat 21.3, Cholesterol 108.3, Sodium 889.2, Carbohydrate 22.1, Fiber 6.5, Sugar 3.5, Protein 15.9

SPINACH MUSHROOM & ARTICHOKE CASSEROLE



spinach mushroom & artichoke casserole image

Make and share this spinach mushroom & artichoke casserole recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 cup chopped onion
2 cloves minced garlic
salt
pepper
1 lb sliced mushrooms
20 ounces frozen spinach, thawed and squeezed dry
1 can artichoke, drained and quartered
1 lb ricotta cheese
1 cup grated monterey jack cheese
1/2 cup crumbled feta
6 eggs
nutmeg
1/4 cup breadcrumbs
1/2 cup parmesan cheese

Steps:

  • preheat oven to 350.
  • grease 13x 9 x 2 pan.
  • in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
  • mix eggs w/nutmeg in small bowl, add to mix.
  • Place in casserole dish, sprinkle w/breadcrumbs.
  • sprinkle w/parm cheese, bake 45-50 minutes.

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE



Egg, Spinach, and Mushroom Slow Cooker Casserole image

A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.

Provided by ajancooks

Categories     Breakfast and Brunch     Eggs

Time 6h15m

Yield 8

Number Of Ingredients 10

1 (24 ounce) carton cottage cheese
6 eggs
⅓ cup all-purpose flour
3 tablespoons chopped onion
2 tablespoons melted butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (8 ounce) package sliced fresh mushrooms
1 (7 ounce) bag fresh spinach

Steps:

  • Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
  • Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 9.1 g, Cholesterol 189.6 mg, Fat 20.1 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 11.4 g, Sodium 760.3 mg, Sugar 1.4 g

CHICKEN, SPINACH, MUSHROOM, & CHEESE LASAGNA CASSEROLE



Chicken, Spinach, Mushroom, & Cheese Lasagna Casserole image

Basically a creamy lasagna made with chicken, chopped spinach, mushrooms & cheese. You can prepare this in a deep quiche' dish by breaking up the noodles if you want a more formal presentation.

Provided by BlondieItaliana

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon butter
3 (6 ounce) skinless chicken breasts (diced chicken breasts)
1/4 cup onion, chopped
1 (8 ounce) package mushrooms (sliced fresh baby portobello recommended)
1 (10 3/4 ounce) can cream of mushroom soup
2 tablespoons cream cheese
1 (8 ounce) container sour cream
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups cheddar cheese, shredded
6 no-boil lasagna noodles
3 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven to 350°. Drain spinach well, pressing between paper towels.
  • Melt butter in a large saucepan over medium-high heat; add chicken and mushrooms, and onion. Sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in cream cheese, spinach, soup, and remaining ingredients, fold in cheese.
  • Spoon 1/4 of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
  • Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly.

Nutrition Facts : Calories 449.6, Fat 29.8, SaturatedFat 17, Cholesterol 121.6, Sodium 841.3, Carbohydrate 9.9, Fiber 2, Sugar 2.4, Protein 36.6

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

This casserole dish was concocted to accommodate the veggie lovers in my family for Easter brunch. It is easy to make and can be stored in the refrigerator ahead of time, giving you the ability to visit with guests instead of spending prep time in the kitchen during the family gathering. It could also easily be altered, adding other favorite vegetables that are to your liking, or could be "spiced" up for those individuals who have more exotic tastes. I actually use 2 percent milk and a salt substitute (Salt Sense) when making this recipe. Please use what appeals best to you.

Provided by Midwest Mama

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup milk
3/4 cup cottage cheese (small curd)
6 eggs
1 (10 ounce) package frozen chopped spinach
2 cups fresh mushrooms (sliced)
1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
1/2 cup flour
2 cups colby-monterey jack cheese (finely shredded)
4 tablespoons margarine
1 teaspoon pepper (coarsley ground)
1 teaspoon salt (or salt substitute)
1/4 teaspoon paprika

Steps:

  • Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
  • Cook frozen spinach according to package directions, adding salt to the water.
  • Drain spinach and set aside.
  • In small pan, saute onion and celery in margarine until both are soft (but not brown).
  • Combine spinach and sauted onions and celery, mixing well. Set aside.
  • In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
  • Add pepper and salt to egg mixture. Set aside.
  • Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
  • Spread spinach mixture over the layer of cottage cheese.
  • Place a layer of sliced mushrooms over the spinach layer.
  • Pour egg mixture over the mushroom layer.
  • Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
  • At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
  • Bake in oven at 350 for 40 minutes or until firm in the center.

Nutrition Facts : Calories 400.3, Fat 27.2, SaturatedFat 11.9, Cholesterol 254.7, Sodium 918.1, Carbohydrate 16, Fiber 2.4, Sugar 2.2, Protein 24.1

SPINACH, MUSHROOM, AND ARTICHOKE CASSEROLE



SPINACH, MUSHROOM, AND ARTICHOKE CASSEROLE image

Categories     Cheese     Vegetable     Side

Number Of Ingredients 15

2 T, plus 2 tsp, unsalted butter
3/4 cup chopped yellow onions
1/2 tsp salt
1/2 tsp pepper
2 tsp minced garlic
1 lb. button mushrooms, cleaned and sliced
2 (10oz.) pkgs. frozen chopped spinach, thawed and squeezed dry
2 (14oz.) cans artichoke hearts, drained and quartered
1 (15oz.) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 tsp nutmet
1/4 cup dried bread crumbs
1/2 cup parmesan

Steps:

  • Preheat oven to 350-degrees. Lightly grease a 9"x13" pan with 2 tsp butter, and set aside. In a large skillet, melt remaining butter over medium-high heat. Add the onions, 1/4 tsp salt, and 1/4 tsp of pepper. cook, stirring until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from heat. In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine. In a separate bowl, beat the eggs, nutmet, remaining 1/4 tsp each of salt and pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfre to prepared baking dish and top with layer of parmesan. Bake until casserole is frim and the top is golden, about 45-50 minutes. Serves 10-12.

SPINACH AND MUSHROOM CASSEROLE



Spinach and Mushroom Casserole image

I used a recipe #66040 which flavors this Yummy good! Use care when seasoning for the cheese does add salt. If you don't use a compound butter do add a couple cloves of minced garlic when sauteing the onions. Check out the link for other butters you may want to use. url=http://www.recipezaar.com/cookbook.php?bookid=101913

Provided by Rita1652

Categories     Spinach

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup diced asiago cheese
1/2 teaspoon nutmeg, grated
1/2 teaspoon white pepper
1 tablespoon compound butter (Mixed-Herb Compound Butter for Veggies or Meat)
2 cups sliced onions
6 cups sliced mushrooms
10 cups fresh Baby Spinach
1/4 cup diced sun-dried tomato
1/2 cup diced asiago cheese

Steps:

  • Preheat oven to 325.
  • Cheese sauce:.
  • In microwave oven melt butter. Add flour and mix till all incorporated. Whisk in milk, nutmeg and white pepper and microwave till thickened. Remove from microwave and stir in 1 cup of the cheese till melted.
  • Spinach mixture:.
  • Heat butter in a large frying pan.
  • Saute onions and mushrooms for 5 minutes.
  • Add spinach a couple cup at a time to wilt till all is incorporated.
  • When wilted remove the mixture leaving all the juice.
  • Reduce the juices till almost gone and then add back to spinach mixture.
  • Stir in sun-dried tomatoes and cheese sauce.
  • In a oiled casserole dish place 1/2 the mixture in then top with 1/4 cup cheese, layer rest of spinach then top with remaining cheese.
  • Bake for 30 minutes.

SPINACH-MUSHROOM BRUNCH CASSEROLE



Spinach-Mushroom Brunch Casserole image

Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. (Sleep in or enjoy an extra cup of coffee with the extra time!) A big bowl of fresh-cut fruit makes the perfect side dish.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 9h

Yield 6

Number Of Ingredients 13

6 Ball Park® Hamburger Buns
2 tablespoons butter, or more if needed
1 cup chopped yellow onion
2 cups sliced mushrooms
3 teaspoons dried Italian herbs
2 teaspoons garlic granules
2 teaspoons sweet paprika
salt and pepper to taste
3 cups coarsely chopped fresh spinach
6 slices bacon - cooked, drained, and chopped
1 ½ cups shredded Cheddar-Monterey Jack cheese blend
6 eggs, beaten
2 cups milk

Steps:

  • Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
  • In a large skillet, melt butter over medium-high heat, until sizzling.
  • Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
  • Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
  • Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
  • Place the bun bottoms, with cut side up, in the casserole to form the top layer.
  • Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
  • In a bowl, stir together eggs and milk until blended.
  • Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
  • In the morning, let casserole sit at room temperature for about 30 minutes.
  • Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

Nutrition Facts : Calories 442.8 calories, Carbohydrate 34.9 g, Cholesterol 237.8 mg, Fat 24.1 g, Fiber 2.8 g, Protein 25.2 g, SaturatedFat 12.3 g, Sodium 733 mg, Sugar 6 g

VERDELHO SPINACH, MUSHROOM AND TUNA CASSEROLE



Verdelho Spinach, Mushroom and Tuna Casserole image

A solid casserole recipe full of spinach, mushrooms, tuna, ricotta cheese, noodles and hint of Verdelho wine. It's classy and tasty! This recipe is an easy way to please the whole family.

Provided by Peggy Mangovski

Categories     Seafood     Fish     Tuna

Time 35m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package elbow macaroni
2 teaspoons olive oil
5 fresh mushrooms
½ teaspoon paprika
½ teaspoon chili powder
1 ½ teaspoons dried oregano
¼ cup Verdelho wine
½ (13.5 ounce) can spinach, drained
¾ cup part-skim ricotta cheese
1 (12 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
4 slices bread, toasted

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
  • Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.
  • Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top.
  • Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 53.2 g, Cholesterol 13.8 mg, Fat 5.6 g, Fiber 3 g, Protein 21.2 g, SaturatedFat 1.3 g, Sodium 370.9 mg, Sugar 3.7 g

SPINACH, MUSHROOM AND CHEESE CASSEROLE



Spinach, Mushroom and Cheese Casserole image

Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.

Provided by PsychoCasseroleStep

Categories     Spinach

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 12

1 loaf day-old Italian bread (8 oz)
1 tablespoon oil, preferably canola
1 onion, diced
8 ounces mushrooms, trimmed and sliced
1 teaspoon dried thyme, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
6 eggs
2 cups milk
4 ounces shredded cheddar cheese, 1 cup

Steps:

  • Coat 9" deep-dish pie pan with cooking spray.
  • Cut bread into 1/2" thick slices; cut slices into quarters.
  • In skillet heat oil over medium heat.
  • Add onion; cook until softened, 5 minutes.
  • Increase heat to medium-high.
  • Add mushrooms 1/2 tsp.
  • thyme salt and pepper.
  • Cook, stirring occasionally, until tender, 8 minutes.
  • Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
  • Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
  • Tuck remaining bread pieces into vegetable mixture.
  • Combine eggs milk, cheese and remaining thyme; pour over vegetables.
  • Cover.
  • Refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degree; remove cover.
  • Bake until cooked through and golden, about 1 hour.

Nutrition Facts : Calories 406.6, Fat 18.9, SaturatedFat 8.3, Cholesterol 242.7, Sodium 996.2, Carbohydrate 39.1, Fiber 4.5, Sugar 5.3, Protein 21.8

CHEESY SPINACH AND MUSHROOM CASSEROLE



Cheesy Spinach and Mushroom Casserole image

Even folks who say they don't like spinach tend to like it when you serve it up like this-in a cheesy casserole with a buttery cracker-crumb topping.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

1 cup CHEEZ WHIZ Cheese Dip
1 can (10-3/4 oz.) condensed cream of mushroom soup
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
1 cup sliced fresh mushrooms
1/2 cup chopped red peppers
24 round buttery crackers, crushed

Steps:

  • Heat oven to 375°F.
  • Mix CHEEZ WHIZ and soup until blended. Combine vegetables in medium bowl. Add CHEEZ WHIZ mixture; mix lightly.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
  • Bake 35 min. or until heated through, topping with cracker crumbs for the last 5 min.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

SPINACH MUSHROOM CASSEROLE



Spinach Mushroom Casserole image

My sweet mom started making this when I was a teenager, and up until then, I would not TOUCH spinach. I have yet to meet a spinach "hater" that did not LOVE this! Delish!

Provided by Melonie Sain Simpson

Categories     Sides

Time 45m

Number Of Ingredients 5

3 box 10 oz. chopped frozen spinach, thawed
1 lb fresh mushrooms
2 stick butter (not margarine!)
8 oz cream cheese
4 slice soft wheat bread, cut into small cubes

Steps:

  • 1. Add spinach to pan with small amount of water and bring to quick boil. Drain well (I squeeze the water out through a colander).
  • 2. Melt one stick butter in large skillet, add sliced mushrooms, and sprinkle with garlic powder and salt (to taste). Add mushroom mixture to drained spinach, along with chopped-up block of cream cheese. Mix lightly. Pour into casserole dish.
  • 3. Melt the other stick of butter in the same skillet, and add chopped bread cubes. Stir constantly over high heat until nicely toasted. Sprinkle over spinach mixture.
  • 4. Bake at 350 degrees for 30 minutes, until bubbly. (It doesn't take long because everything is already warm). Yum Yum eat em up!

SPINACH-MUSHROOM CASSEROLE



SPINACH-MUSHROOM CASSEROLE image

Yield 12

Number Of Ingredients 8

2 cups chopped mushrooms
¼ cup butter
4 packages (10 ounces each) frozen spinach thawed
4 eggs
¾ cup sour cream
1/8 teaspoon ground nutmeg
½ teaspoon salt
¼ cup grated Parmesan Cheese

Steps:

  • Saute mushrooms in butter until tender. Drain spinach thoroughly, Stir together spinach and mushrooms. Stir in eggs, sour cream, nutmeg, salt and pepper. Spoon mixture into greater 1 ½ quart casserole; sprinkle with cheese. Bake in preheated 350 oven until hot, about 45 minutes. Can be assumed 3-4 hours in advance and refrigerated covered; increase baking time to 50-55 minutes.

SPINACH -MUSHROOM CASSEROLE



SPINACH -MUSHROOM CASSEROLE image

Categories     Vegetable     Side     Bake     Kid-Friendly     Casserole/Gratin

Yield 8

Number Of Ingredients 9

1/4 c butter
4 gr onions chopped
16 oz mixed mushrooms - sliced
1 can cream of mushroom soup
8 oz sour cream
1 T worstishire
1 t garlic -minced
2 lb spinach - steamed and drained
1 c parmesan

Steps:

  • Saute mushrooms and onions in butter Add remaining ingredients until well mixed - except cheese Pour into buttered casserole dish Top w parmesan cheese Bake @ 350 for 30 minutes

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