Double Spinach Parmesan Casserole Recipes

DOUBLE-CREAMED SPINACH WITH FRIED ONIONS

Steps:

• Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
• Slice half of the onion into thin disks, and break the disks into rings with your hands. Mix 1 tablespoon of the flour with a bit of salt and pepper, and toss the onion rings in the flour.
• Heat 1 inch of grapeseed oil to 350 degrees F in a large, deep saute pan or Dutch oven. Add a handful of the onion rings to the oil, making sure they have room to move. Fry in the oil until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. (If desired, keep the fried onions warm in a 200 degrees F oven.)
• Finely mince the fennel and the remaining onion half. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the remaining 1 1/2 tablespoons flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line.
• Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan. Transfer the creamed spinach to a serving dish, and top with the fried onions.

SPINACH-PARM CASSEROLE

Steps:

• Preheat oven to 400°. In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well., In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir until garlic is tender, 1-2 minutes., Spread spinach in a greased 1-1/2-qt. or 8-in. square baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake, uncovered, until cheese is lightly browned, 10-15 minutes.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

DOUBLE CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook egg noodles according to package directions.
• While noodles are cooking, brown the ground beef and onion in a large skillet over medium high heat. Reduce heat to low, add the tomato sauce, stir well, and let simmer for 1 minute. Add the cream cheese and cottage cheese, stirring together until well blended. Then stir in the egg noodles and sour cream until all ingredients are well mixed. Pour into a 2 quart casserole dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Season with salt and pepper to taste.

SAVORY SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine cream cheese and milk; mix until blended. Spoon spinach into 1-quart casserole, top with cream cheese mixture and sprinkle with Parmesan cheese.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.

SPINACH CASSEROLE WITH COTTAGE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 2 quart casserole dish combine cooked pasta, spinach and cottage cheese; mix well.
• In a small bowl crumble the toast and add melted butter. Sprinkle over spinach mixture.
• Bake in preheated oven for 15 minutes, or until heated through.

CREAMY PARMESAN SPINACH BAKE

Steps:

• Preheat oven to 350°. Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside., In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach. , Transfer to an ungreased 2-qt. baking dish. Sprinkle with cracker crumbs and remaining Parmesan cheese. Bake, uncovered, for 20-25 minutes or until edges are bubbly.

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

QUICK AND EASY SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, cream cheese, mushroom soup and 1/2 of the fried onions; mix well. Transfer mixture to a 2 quart casserole dish and sprinkle with remaining fried onions.
• Bake for 20 minutes, or until heated through.

PARMESAN CREAMED SPINACH

Steps:

• In a large cast-iron or other heavy skillet, saute mushrooms and onion in butter and oil until tender. Add the garlic, salt and pepper; cook 1 minute longer., Add spinach and cream cheese; cook and stir until cream cheese is smooth and spinach is wilted. Sprinkle with cheese.

SPINACH PARMESAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a large skillet and suate onions until tender. Add spinach and water and cook until wilted. Drain well, insuring that all water is removed.
• In a mixing bowl, whisk together the eggs, milk and 3/4 cup of the cheese. Add seasonings, then stir in the spinach mixture.
• Pour into a greased casserole container and sprinkle top with remaining cheese.
• Bake uncovered for 30-40 minutes, until top browns.

DOUBLE CHEESE SPINACH CASSEROLE

Steps:

• Preheat oven to 350^F.
• Butter an 8x8x2 inch baking pan.
• Beat together in a large bowl, the eggs, salt and pepper.
• Mix in remaining ingredients until blended.
• Transfer to baking dish.
• Bake until center is firm and top is beginning to brown, about 45 minutes.

SPINACH PARMESAN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a stockpot, bring 5 cups water to a boil. Add spinach; cook, covered, 1 minute or just until wilted. Drain well.
• In a small skillet, heat butter and oil over medium-low heat. Add garlic, Italian seasoning and salt; cook and stir 1-2 minutes or until garlic is tender.
• Spread spinach in a greased 8" square baking dish. Drizzle with butter mixture; sprinkle with cheese. Bake 10-15 minutes or until cheese is lightly browned.