Potato Spinach Casserole Recipes

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POTATO AND SPINACH CASSEROLE



Potato and Spinach Casserole image

A friend served this casserole at a dinner party, and I had to ask for the recipe. I've made it for friends and relatives on a number of holidays and other special occasions since. The recipe is perfect for parties, because it can be prepared early in the day and baked later on when the guests arrive.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

6 to 8 large potatoes, peeled, cooked and mashed
1 cup sour cream
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons minced chives or chopped green onions
1/4 cup butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.

Nutrition Facts :

GREEK-STYLE POTATO-SPINACH CASSEROLE



Greek-Style Potato-Spinach Casserole image

Make this Greek-Style Potato-Spinach Casserole to create a new family fave. This potato-spinach casserole is topped with feta cheese and Kalamata olives.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup plain low-fat Greek-style yogurt
1 egg, beaten
2 tsp. lemon juice
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/4 cup Kalamata olives, sliced
1 Tbsp. Greek seasoning
1 Tbsp. butter
1 can (5 oz.) evaporated milk
1/8 tsp. pepper
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Heat oven to 350°F.
  • Microwave potatoes as directed on package. (Do not mash.)
  • Meanwhile, mix cream cheese, yogurt, egg and lemon juice in medium bowl until blended. Add spinach, olives and Greek seasoning; mix well.
  • Place potatoes in medium bowl. Add butter, milk and pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency. Spread onto bottom of 9-inch square pan sprayed with cooking spray; cover with cream cheese mixture. Top with feta.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 4 g, Protein 10 g

SPINACH POTATOES



Spinach Potatoes image

This is a rich and cheesy potato dish filled with spinach and Italian bacon.

Provided by ERINSANDERS

Categories     Side Dish     Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
2 (3 ounce) packages pancetta bacon, finely chopped
5 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Mexican cheese blend
1 pint heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
  • Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
  • Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g

POTATO, SAUSAGE, AND SPINACH BREAKFAST CASSEROLE



Potato, Sausage, and Spinach Breakfast Casserole image

Hash browns serve as the bottom crust in this multi-layered marvel.

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Egg     Potato     Breakfast     Brunch     Bake     Quick & Easy     Sausage     Leek     Spinach     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 8-10 servings

Number Of Ingredients 11

16 large eggs
1 1/4 cups heavy cream
1 1/2 teaspoons kosher salt plus more
3/4 teaspoon freshly ground black pepper plus more
5 tablespoons unsalted butter, divided
12 ounces fresh breakfast sausage links
2 cups sliced leeks, white and pale-green parts only
2 russet potatoes (1 1/2 pounds), peeled, shredded, lightly squeezed
1 pound frozen spinach, thawed, squeezed dry, roughly chopped
1 1/2 cups (4 ounces) grated Gruyère
1/2 cup (1 1/2 ounces) grated Parmesan

Steps:

  • Position a rack in top third of oven; preheat to 350°F. Whisk eggs, cream, 1 1/2 teaspoon salt, and 3/4 teaspoon pepper in a large bowl; set aside.
  • Melt 1 tablespoon butter in a 12" cast-iron or nonstick ovenproof skillet over medium heat. Add sausages and cook, turning often, until browned all over, about 10 minutes. Transfer to a plate. Add leeks to skillet. Season with salt; cook until wilted, about 5 minutes. Transfer to a small bowl.
  • Melt 3 tablespoons butter in same skillet over medium heat. Add potatoes, spreading out in an even layer. Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes. Slide potato pancake onto a large plate. Invert onto another large plate. Melt 1 tablespoon butter in skillet. Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.
  • Scatter spinach, leeks, and sausages over potato pancake, each in an even layer. Season with salt and pepper, then pour in egg mixture. Sprinkle both cheeses over.
  • Bake until casserole is puffed and golden brown, 35-40 minutes. Serve warm or at room temperature.

CHEESY SPINACH-POTATO EGG CASSEROLE



Cheesy Spinach-Potato Egg Casserole image

A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough to serve at a holiday brunch, the fact that you can prep it all the night before means that it is easy enough for everyday mornings, too.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more, softened, for brushing
1 onion, chopped (2 cups)
Kosher salt and freshly ground pepper
1 pound curly-leaf spinach, thick stems removed, sliced (8 packed cups)
2 teaspoons fresh thyme leaves
1 pound Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (3 cups)
1 1/2 cups whole milk
12 large eggs
Scant 1/4 teaspoon freshly grated nutmeg
6 ounces fontina, coarsely grated (2 cups)

Steps:

  • Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
  • Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
  • Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

POTATO SPINACH CASSEROLE



Potato Spinach Casserole image

This simple recipe goes great with chicken, pork or steak.

Provided by LISA B7

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 8

Number Of Ingredients 8

7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
¼ cup butter
2 tablespoons chopped green onions
2 teaspoons salt
¼ teaspoon black pepper
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 61.2 g, Cholesterol 42.7 mg, Fat 17 g, Fiber 6.3 g, Protein 10.8 g, SaturatedFat 10.5 g, Sodium 766.3 mg, Sugar 2.9 g

POTATO SPINACH SAUSAGE CASSEROLE



Potato Spinach Sausage Casserole image

This recipe comes from the charter issue of a new magazine called Cook's Country, a magazine devoted to home cooking.

Provided by Sandylee

Categories     One Dish Meal

Time 1h20m

Yield 1 Casserole, 4 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons unsalted butter, plus extra to grease the baking dish
2 teaspoons olive oil
8 ounces fresh spinach, washed, dried, and stemmed
1/2 lb Italian sausage, broken out of casing into small pieces
1 large red onion, peeled and sliced thin
1 small garlic clove, minced
3 medium sized russet potatoes, peeled and cut into 1-inch chuncks
1/4 cup heavy cream
2 tablespoons chicken broth
1 tablespoon cider vinegar
1 dash nutmeg
3/8 teaspoon salt
1/4 teaspoon pepper
1 cup shredded gruyere or 1 cup swiss cheese

Steps:

  • Preheat oven to 400°F Butter a 6x9 or 8x8 inch baking dish.
  • Heat one of the teaspoons of olive oil in a large skillet over medium-high heat until shimmering. Add spinach and cook, stirring often, until wilted, about 3 minutes. Transfer spinach to strainer and drain. When cool, squeeze out liquid and roughly chop the spinach.
  • Wipe skillet clean. Add sausage to skillet and cook over medium-high heat until browned, 5 to 6 minutes. Use slotted spoon to transfer sausage to bowl. Wipe skillet clean. Heat remaining oil in skillet and add onions, cooking until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Scrape mixture into bowl with sausage.
  • Meanwhile, place potatoes in a large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to a simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into the pot, and mash with butter, cream, broth, vinegar, nutmeg, salt and pepper. Stir in spinach and 1/2 cup of the cheese.
  • Transfer potato-spinach mixture to prepared baking dish. Top with sausage-onion mixture and sprinkle with remaining 1/2 cup of cheese. Bake until potatoes are very hot and cheese is golden and bubbly, 20 to 25 minutes. Cool for 10 minutes before serving.

POTATO SPINACH GRATIN



Potato Spinach Gratin image

Since my family loves spinach, I knew this tender potato casserole would be a hit. It accompanies many of our meaty meals.-Nellie Runne, Rockford, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 11

3 shallots, thinly sliced
1 tablespoon butter
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/8 teaspoon ground nutmeg
3 pounds medium potatoes (about 9 medium), peeled and thinly sliced
1 cup shredded Gruyere or Swiss cheese
1 tablespoon cornstarch
1-1/2 cups 2% milk
1 cup heavy whipping cream

Steps:

  • In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg., In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese., In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 218 calories, Fat 12g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

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.

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Peel onion and garlic and chop finely. Heat the butter and sauté the onion and garlic. Mix the eggs with cream, quark, spinach, onions and garlic and season with nutmeg, salt and pepper. 2. Rinse and slice the tomatoes. 3. Peel potatoes and cut into thick slices. Brush a deep baking sheet with butter and arrange the potato slices on it.
From eatsmarter.com


SPINACH & ARTICHOKE POTATO CASSEROLE - PLAIN CHICKEN
2020-09-03 Prepare instant mashed potatoes according to package directions. In a large bowl, combine cooked mashed potatoes, butter, cream cheese, Monterey Jack cheese, sour cream, and Italian dressing mix. Stir in shredded hash browns, spinach, and artichokes. Spread in prepared pan. Bake, uncovered, for 35 minutes.
From plainchicken.com


SPINACH & GRUYèRE POTATO CASSEROLE - GLOBAL CONNECTIONS FOR …
2021-01-11 Reduce oven temperature to 375 degrees F. Meanwhile, whisk together eggs, half-and-half and 1/2 teaspoon salt; stir in Gruyère, basil, parsley and garlic. In large bowl, toss potatoes, spinach and fennel with egg mixture until well combined. Transfer to 2-quart. baking dish; cover with foil. Bake 30 to 35 minutes or until custard has set.
From gc4women.org


MASHED POTATO SPINACH CASSEROLE - THERESCIPES.INFO
Potato Spinach Casserole Recipe | Allrecipes new www.allrecipes.com. Directions. 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 …
From therecipes.info


SPINACH AND POTATO CASSEROLE : OPTIMAL RESOLUTION LIST
Sweet Potato Stew Recipe Vegetarian ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship …
From recipeschoice.com


CREAMY SPINACH AND POTATO BREAKFAST CASSEROLE RECIPE - PINCH OF …
2015-10-30 Eggs: In a mixing bowl, whisk the eggs and milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese. Bake: Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.
From pinchofyum.com


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Top Asked Questions

What is the best way to cook spinach and potatoes?
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).
Does this spinach potato casserole recipe have eggs?
This spinach potato casserole recipe does not contain any eggs. Sour cream mixture is used to keep the potatoes moist and cheese on top adds an extra flavor to this simple dish.
How to make mashed potatoes and spinach salad?
In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish. Bake for 15 minutes.
How do you cook ricotta cheese with potatoes and spinach?
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.

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