Parmesan Spinach And Barley Casserole Recipes

PARMESAN, SPINACH AND BARLEY CASSEROLE

Steps:

• Place first 9 ingredients in a 4 quart slow cooker; stir well. Cover with lid; cook on high 3 hours. Add spinach. Cover and cook 15 minutes; stir well. Sprinkle each serving with cheese.

PARMESAN SPINACH

Steps:

• In a medium saucepan, melt butter over medium heat; add onions and cook until softened, about 5 minutes.
• Add flour and stir for 1 minute; remove from heat and gradually whisk in the milk.
• Return to a simmer until slightly thickened, 2 minutes.
• Stir in spinach, 1/4 cup water, 1/2 cup Parmesan cheese, lemon peel, and nutmeg; cook until sauce is thick and spinach is tender, 10 minutes.
• Thin with additional water, if necessary, stir in remaining Parmesan, and season with salt, if necessary.

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.

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.

BARLEY RISOTTO WITH SPINACH AND PARMESAN

Steps:

• Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
• Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.