Best Trisha Yearwoods Spinach Casserole Recipes

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SAUSAGE VEGGIE BREAKFAST CASSEROLE



Sausage Veggie Breakfast Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
4 ounces breakfast sausage
4 ounces sliced cremini mushrooms
1 small leek, cleaned and chopped
1 clove garlic, grated
1/2 red bell pepper, seeded and diced
1/4 teaspoon hot paprika
Pinch of ground mustard
Kosher salt and freshly ground black pepper
8 ounces frozen chopped spinach, thawed and squeezed out
4 large eggs
1 to 2 dashes hot sauce
3 ounces Gruyere cheese, grated
Nonstick cooking spray, for the ramekins

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
  • In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
  • Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.

CHICKEN SPINACH LASAGNA



Chicken Spinach Lasagna image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

One 10-ounce package frozen spinach, thawed and drained
2 boneless, skinless chicken breast halves, cooked and shredded
2 cups grated Cheddar (5 ounces)
1 small onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
One 10-ounce can cream of mushroom soup
One 8-ounce container sour cream
1/2 cup sliced fresh mushrooms
1/3 cup mayonnaise
8 ounces no-boil lasagna noodles
1 cup grated Parmesan
1 cup pecans, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

SPINACH FRITTATA



Spinach Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

4 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Swiss cheese
1 cup lengthwise-halved grape tomatoes
2 tablespoons salted butter
1 small onion, finely chopped
4 cups fresh baby spinach

Steps:

  • Preheat the oven to broil.
  • In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.
  • In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.
  • Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

CREAMED SPINACH



Creamed Spinach image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 pound baby spinach, washed
1 teaspoon olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely diced
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
1 1/2 cups milk
3/4 cup grated Parmesan
Pinch nutmeg

Steps:

  • In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
  • In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
  • Serve immediately or hold in a low oven.

CHICKEN SPINACH LASAGNA CASSEROLE



Chicken Spinach Lasagna Casserole image

This is in this month's Redbook and is a Tricia Yearwood recipe. It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!

Provided by MARIA MAC

Categories     One Dish Meal

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 15

1 (10 ounce) package frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups cheddar cheese, grated
1/3 cup onion, chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 ounce) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup parmesan cheese, grated
1 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
  • Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
  • Spread half of the spinach mixture over noodles.
  • Place another layer of noodles on top and cover with remaining spinach mixture.
  • Sprinkle parmesan cheese, then pecans on top.
  • Bake for 1 hour.

Nutrition Facts : Calories 530.4, Fat 36.6, SaturatedFat 13.9, Cholesterol 84.4, Sodium 1036.2, Carbohydrate 24.9, Fiber 3.3, Sugar 4.3, Protein 27.6

SPINACH FRITTATA



Spinach Frittata image

Provided by Trisha Yearwood

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 large eggs
1/2 cup heavy cream
Salt and freshly ground pepper
1 cup shredded Swiss cheese
1 cup grape tomatoes, halved lengthwise
2 tablespoons salted butter
1 small onion, finely chopped
4 cups baby spinach

Steps:

  • Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Fold in the cheese and tomatoes and set aside.
  • In a medium oven-safe frying pan (I use a cast-iron skillet) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes. Remove from the oven and turn out onto a serving plate.

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