Baked Spinach Casserole Recipes

CHEESY BAKED SPINACH CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease a 9-inch oval baking dish or equivilant with non-stick cooking spray.
• Defrost spinach in the microwave or under warm water. Use your hands to squeeze out all the excess moisture in the spinach. Add to a medium mixing bowl.
• Add remaining ingredients to the spinach. Mix until combined. Pour into prepared baking dish and bake 30 minutes or until hot and bubbly.

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.

BAKED SPINACH AND ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
• In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

DELICIOUS BAKED SPINACH-CHEESE CASSEROLE

Steps:

• Set oven to 325 degrees F.
• Grease a 9-inch square baking dish.
• Heat butter in a skillet over medium-high heat.
• Add in onions, mushrooms and the garlic; stir until softened (about 4 minutes).
• Whisk in the flour, salt, pepper and nutmeg, whisk for 2 minutes.
• Gradually add in the cream, continue whisking until thick and until the mixture reaches a light boil, remove from heat then mix in 1/4 cup grated Gruyere or Swiss cheese, stir until cheese melts, (taste for extra seasoning).
• In the prepared casserole or baking dish spread half of the spinach, then top the spinach with 2 Tbsp grated Parmesan cheese; then cover with half of the mushroom/cream sauce, then repeat.
• Sprinkle with 1/2 cup grated Gruyere or Swiss cheese.
• Bake for 25-35 minutes, or until hot and bubbly.
• Delicious!

BAKED CREAMY SPINACH

Steps:

• Preheat oven to 425°. In a large saucepan, saute onion in butter until tender. Add cream cheese and milk; stir until melted. Stir in 1 cup Parmesan cheese, cayenne, salt and pepper. Stir in spinach. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered, 30-35 minutes or until hot and bubbly.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

BAKED SPINACH & CHEESE

Steps:

• Coarsely chop the spinach.
• Melt the butter over medium heat & when bubbly add onion& garlic.
• Saute for 2 minutes.
• Add spinach, salt & pepper.
• Cover & reduce heat to low steam for 3-4 minutes.
• Put half of the cheese into an 8" greased casserole dish.
• Add spinach, & nutmeg.
• Cover with remaining cheese.
• Bake in 350F for apprx 20 minutes or until cheese is browned.

BAKED SPINACH RICE

Steps:

• Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
• In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
• Heat oven to 375 degrees. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
• Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
• Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
• Cover and bake for 30 minutes, then uncover and bake 10 minutes more, until top is browned.