Spinach Artichoke Quinoa Casserole Recipes

SPINACH AND ARTICHOKE QUINOA CASSEROLE

Steps:

• In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
• Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
• Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
• Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.

SPINACH ARTICHOKE QUINOA CASSEROLE

Steps:

• First, preheat oven to 375ºF and spray a large casserole dish with nonstick cooking spray.
• Next, add quinoa, garlic, potato, onion, chopped artichoke hearts, spinach, and broth to the bottom of your casserole dish and mix. Set aside.
• Prepare the roux. Heat a medium sauce pan over medium heat. Add butter.
• When butter is melted add flour to the saucepan and whisk together. When the butter and flour form a paste or crumble, slowly pour the milk into the saucepan, whisking consistently while pouring.
• Whisk the mixture over medium heat until the milk mixture begins to thicken (about 4-5 minutes).
• Turn heat to low and whisk the cream cheese, Greek yogurt, salt, pepper, and garlic into the milk mixture until smooth.
• Remove from heat and add the cheese and salt to the saucepan. Whisk until the cheese sauce is thick and creamy.
• Pour sauce on top of veggies and then mix, making sure everything is submerged.
• Cover casserole dish with a piece of tin foil and then bake at 375ºF for 30 minutes. Remove from oven and mix. Cover and bake for an additional 15 minutes or until you can easily pierce your potatoes with a fork and the quinoa has sprouted.
• Remove from oven, top with the mozzarella cheese and parmesan cheese and place back into the oven, uncovered, for another 5 minutes to melt the cheese.

SPINACH & ARTICHOKE QUINOA CASSEROLE

Steps:

• Preheat the oven to 375ºF.
• Add the cashews to a bowl and cover with boiling water. Allow to sit for 15 minutes. Drain the cashews and add them, along with the rest of the ingredients, into a blender. Blend on high until smooth.
• In a large, oven-safe baking dish (13x9 works well), add the quinoa, chickpeas, artichokes, spinach and cheese. Stir togetehr so they're evenly distributed throughout the pan.
• Pour sauce over veggie-quinoa mixture. Stir with a wooden spoon until evenly incorporated in the pan and all ingredients have been submerged in sauce.
• Bake on center rack for 35 - 40 minutes until casserole is bubbling and the quinoa is cooked. Remove and let cool for 5 minutes, then serve.
• Garnish with a touch of cheese (or nutritional yeast) and enjoy!

SPINACH AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
• Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
• Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
• Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
• Bake in preheated oven until heated through, 20 to 25 minutes.

ARTICHOKE SPINACH CASSEROLE

Steps:

• In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. , Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. , Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

MAKE-AHEAD SPINACH-ARTICHOKE QUINOA BAKE

Steps:

• Bring quinoa and water to boil in medium saucepan; cover. Simmer on medium-low heat 15 min. or until water is absorbed and quinoa is tender.
• Meanwhile, cook about 1/3 of the spinach in large nonstick skillet on medium-high heat 3 to 5 min. or just until spinach is wilted, stirring frequently and adding remaining spinach, in batches, to cook as directed. Spoon into large bowl.
• Reserve 1 cup shredded cheese for later use. Add remaining shredded cheese to spinach along with all remaining ingredients; mix lightly. Fluff quinoa with fork. Add to spinach mixture; mix lightly.
• Spoon into foil-lined 13x9-inch freezer-safe baking pan sprayed with cooking spray; top with reserved shredded cheese. Cover with plastic wrap, then foil. Freeze up to 2 months.
• WHEN READY TO SERVE:
• Heat oven to 350°F. Unwrap frozen casserole; cover loosely with foil. Bake 1 hour 20 min. or until heated through, uncovering after 1 hour. (Or, thaw frozen casserole overnight in refrigerator, then bake [uncovered] in preheated 350°F oven 35 to 40 min. or until heated through. Or to omit the freezing step to serve casserole right away, bake [uncovered] casserole in preheated 350°F oven 25 min. or until heated through.)

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.