Smoked Gouda And Spinach Rice Casserole Recipes

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SPINACH AND SMOKED GOUDA CRUSTLESS QUICHE



Spinach and Smoked Gouda Crustless Quiche image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 1 (9-inch) quiche, 6 to 8 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, softened
4 tablespoons freshly grated Parmesan cheese
1 (10-ounce) box frozen spinach, thawed
2 large eggs
2 egg yolks
2 cups half-and-half
4 ounces grated smoked Gouda cheese, about 1 cup
2 tablespoons all-purpose flour
Generous pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
3/4 cup chopped trimmed scallions, white and green, about 8
1 teaspoon paprika

Steps:

  • Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
  • Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
  • Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.

CREAMY SPINACH WITH SMOKED GOUDA GRATIN



Creamy Spinach With Smoked Gouda Gratin image

To make sure this gratin is rich & luscious, be sure to squeeze all the excess liquid from the spinach before adding the bechamel sauce. Bechamel is a classic French white sauce made by stirring milk into a cooked mixture of flour and butter. Adding Smoked Gouda makes it thick, creamy, cheesy and irresistible! Here is anther selection for the coming holidays - Thanksgiving. Food & Wine Magazine, March 2005 edition. From:Speedy Sauce Recipes, recipe by Grace Parisi

Provided by Manami

Categories     Lemon

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1/4 lb smoked gouda cheese, coarsely shredded
1/2 teaspoon smoked paprika (optional)
1 pinch nutmeg, freshly grated
salt
fresh ground pepper
water
1 1/2 lbs Baby Spinach
1 lemon, juice of (not the bottled kind, please!)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 1/2 cups smoked gouda cheese, bechamel
salt
fresh ground pepper
3 tablespoons fine dry breadcrumbs
2 tablespoons smoked gouda cheese, coarsely shredded

Steps:

  • PREPARE SMOKED GOUDA BECHAMEL:.
  • In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
  • Add the milk and bring to a boil, whisking constantly.
  • Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
  • Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
  • Season with salt & pepper.
  • Use right away or cover directly with plastic wrap and refrigerate.
  • PREPARE THE SPINACH:.
  • Preheat the broiler and position a rack 10 inches from the heat.
  • In a large soup pot, bring 1/4 inch of water to a boil.
  • Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
  • Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
  • In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
  • Add the wilted spinach and cook, stirring, for 1 minute.
  • Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
  • Season with salt and pepper.
  • Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
  • Serve hot.

Nutrition Facts : Calories 362.7, Fat 25.5, SaturatedFat 14.6, Cholesterol 83.6, Sodium 556.9, Carbohydrate 17.1, Fiber 3.1, Sugar 5.9, Protein 18.6

SMOKED GOUDA AND SPINACH RICE CASSEROLE



Smoked Gouda and Spinach Rice Casserole image

My DBIL works in the rice industry here in our area where they had a contest for winning recipes, the company then sent home some of the best recipes with their employees. Here's one more that my DS has tried and her family really enjoyed. Serving sizes, preparation and cooking times are questimated since DS did not include them with her recipe to me, and I have yet to make this up...will revise when I do.

Provided by Chabear01

Categories     Long Grain Rice

Time 40m

Yield 1 cup, 7-8 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 cup finely chopped shallot (one large shallot will do)
2 cups mushrooms, sliced
3 cups hot cooked long-grain rice
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded smoked gouda cheese
3/4 cup whipping cream
salt and pepper

Steps:

  • Preheat broiler.
  • Heat oil in large skillet over medium-high heat, add shallots and mushroom, saute about 6 to 8 minutes or until tender.
  • Add hot rice, spinach, 1 1/4 cup gouda, and the cream. Stir until cheese melts and the mixture is heated through.
  • Put mixture into a lightly greased 2 qt casserole, sprinkle remaining cheese over the top, broil about 2 minutes to melt cheese.

Nutrition Facts : Calories 374.7, Fat 24.6, SaturatedFat 12.4, Cholesterol 71.7, Sodium 308.7, Carbohydrate 26.7, Fiber 1.6, Sugar 1.4, Protein 13.1

SPINACH SOUFFLé WITH SHALLOTS AND SMOKED GOUDA CHEESE



Spinach Soufflé with Shallots and Smoked Gouda Cheese image

Categories     Mixer     Cheese     Egg     Bake     Vegetarian     Spinach     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2 1/2 cups whole milk
5 tablespoon butter
1/4 cup all purpose flour
4 large eggs, separated
1 cup shopped shallots (about 6 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 cups (packed) grated smoked Gouda cheese (about 7 ounces)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg

Steps:

  • Preheat oven to 350°F. Butter 11 x 7 x 2-inch glass baking dish. Bring milk to boil in medium saucepan. Remove from heat. Melt 4 tablespoons butter in heavy medium saucepan over low heat. Add flour; stir 3 minutes. Gradually whisk in warm milk. Increase heat to medium; whisk constantly until mixture is thick and smooth, about 4 minutes. Remove sauce from heat. Whisk in yolks. Cool slightly.
  • Melt 1 tablespoon butter in large skillet over medium heat. Add shallots; sauté until tender, about 3 minutes. Transfer to large bowl. Mix in sauce, spinach, 1 1/3 cups cheese, salt, pepper and nutmeg. (Can be made 2 hours ahead. Cover and let stand at room temperature. Stir over low heat until just lukewarm before continuing.)
  • Using electric mixer, beat egg whites in large bowl until stiff but not dry. fold whites into spinach mixture in 2 additions. Transfer to prepared baking dish. Sprinkle remaining 2/3 cup cheese over. Bake until puffed and set about 45 minutes

SPINACH, ARTICHOKE, AND GOUDA CASSEROLE



SPINACH, ARTICHOKE, AND GOUDA CASSEROLE image

Categories     Egg     Brunch     Bake     Casserole/Gratin

Yield 8 servings

Number Of Ingredients 13

1 1/2 tablespoons butter
2 shallots, thinly sliced
4 garlic cloves, minced
12 ounces baby spinach
1 (16-ounce) package frozen artichoke halves, thawed
1 cup (about 4 ounces) shredded Swiss cheese
1 cup (about 4 ounces) shredded smoked Gouda cheese
10 large eggs, lightly beaten
3 cups half-and-half
1/4 cup chopped fresh dill
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: chopped fresh dill

Steps:

  • Heat butter in a large Dutch oven over medium-high heat until bubbly. Add shallots and garlic; cook 3 minutes or until soft. Add spinach, and cook 5 minutes or until spinach is wilted and liquid has mostly evaporated. Place spinach in a colander, pressing leaves to remove any excess liquid; cool slightly. Divide spinach, artichokes, and cheeses among 8 lightly greased 1-cup ramekins (or place in a 2-quart baking dish). Combine eggs and next 4 ingredients in a large bowl; pour egg mixture over spinach mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.

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