Roasted Mushrooms Parsnip Potatoes And Spinach Casserole Recipes

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ROASTED POTATOES AND SPINACH



Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

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 :

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

SHEET-PAN ROASTED MUSHROOMS AND SPINACH



Sheet-Pan Roasted Mushrooms and Spinach image

If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.

Provided by Millie Peartree

Categories     weekday, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
3 small shallots, peeled and sliced
4 garlic cloves, peeled and chopped
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 (5-ounce) containers baby spinach

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
  • Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

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.

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS



Smothered Chicken with Spinach, Potatoes, and Mushrooms image

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

Provided by Allrecipes Member

Categories     Chicken Breasts

Time 1h35m

Yield 8

Number Of Ingredients 19

½ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon poultry seasoning
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into thick strips
1 tablespoon olive oil, or as needed
6 small red potatoes, quartered
1 tablespoon butter, or more as needed
1 (8 ounce) package sliced fresh mushrooms
3 green onions, diced
3 cloves garlic, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup low-sodium chicken broth
½ cup sherry wine
1 (8 ounce) package fresh spinach
1 (8 ounce) package shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
  • Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
  • Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
  • Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
  • Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g

CHICKEN, PARSNIP AND MUSHROOM CASSEROLE



Chicken, Parsnip and Mushroom Casserole image

This one pot wonder is quite delicious and though I've not tried it any other way I'd say it would make for good pie filling if you used thigh fillets instead of chicken cutlets.

Provided by kodi_inoz

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

olive oil
2 leeks, washed and thickly sliced
2 parsnips, peeled and cut into chunks
4 bay leaves
8 garlic cloves, unpeeled
1 onion, peeled and chopped
2 sprigs thyme
200 g mushrooms, cleaned
1 kg chicken piece, skin removed
1 sweet potato, peeled and chopped
salt and pepper

Steps:

  • Heat oil in large ovenproof dish. Fry leeks, parsnips, bay leaves, garlic and onion until they turn golden.
  • Add thyme and mushrooms and fry for a further minute.
  • Add sweet potato chunks and sit chicken pieces on top of the vegetables. Pour enough boiling water over to nearly cover the chicken.
  • Bake in 170c oven for 1hr, or until chicken is cooked through. Add salt and pepper to taste.
  • This can be served with couscous or whatever takes your fancy.

Nutrition Facts : Calories 620.4, Fat 38, SaturatedFat 10.8, Cholesterol 187.5, Sodium 205.7, Carbohydrate 18.6, Fiber 2.7, Sugar 5, Protein 49.5

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