Potato Spinach Mushroom Casserole Recipes

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
• Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
• Bake in preheated oven for 20 minutes.

POTATO AND SPINACH CASSEROLE

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.

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.

CHEESY SPINACH-POTATO EGG CASSEROLE

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.

ROASTED MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE

Steps:

• Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a little freshly grated nutmeg, to taste. Mash the mixture together and taste to adjust seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal.
• Preheat the oven to 400 degrees F.
• Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes.
• In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.
• Serve the mushrooms alongside the casserole.

POTATO, SPINACH, & MUSHROOM CASSEROLE

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.

POTATO SPINACH GRATIN

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.