Spinach Corn And Carrot Casserole Recipe 335

SPINACH CASSEROLE

Steps:

• Pre-heat oven to 350-degrees F.
• Wash spinach (trim stems if using fresh bunches), and drain well. In a food processor, chop spinach to about the size of confetti. Put in colander in workable amounts to squeeze out all possible liquid.
• Over medium heat, brown the ground beef and sausage, about 15 minutes. Add chopped celery, onion and garlic. Continue cooking until vegetables are translucent, about 5 minutes. Be sure to drain all grease.
• In a large mixing bowl, combine chopped spinach with cooked meat and mix thoroughly. Add 1/2 cup of broth. Season the mixture with cinnamon, cloves, allspice, salt, and pepper. Add drained olives. Spoon into 2 1/2 quart casserole dish and cover with lid. Bake for 1 to 1 1/2 hours.

SPINACH CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees. Warm frozen spinach in a saucepan over medium heat. Drain excess liquid. Combine spinach, onion, and creamed corn in casserole dish. Melt 1 tbsp margarine and add to casserole dish. Add vinegar, salt, and black pepper. Mix ingredients together. Spread 1/2 cup of bread crumbs and 2 tbsp Parmesan cheese over top of casserole. Melt remaining margarine and drizzle over topping. Bake for 20 to 30 minutes.

SPINACH, CORN, AND CARROT CASSEROLE RECIPE - (3.3/5)

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish. In a large bowl, combine corn, spinach, carrot, and onion In a small bowl, combine sour cream, soup, and egg. Add to corn mixture, stirring to combine well. In a medium bowl, combine stuffing mix and butter. Spoon half of stuffing mixture into corn mixture, stirring to combine. Spoon mixture into prepared baking dish. Sprinkle remaining stuffing mixture over casserole. Bake 1 hour. Note - casserole can be made a day ahead of time; bring to room temperature and bake.

CRUNCHY SPINACH CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat 1/4 cup butter over medium heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Stir in spinach and soup., Transfer to a 1-1/2-qt. round baking dish. In a small saucepan, melt remaining butter over medium heat. Stir in bread cubes. Sprinkle over top. Bake until bubbly and bread cubes are golden brown, 35-40 minutes.

CORN VEGETABLE CASSEROLE

Steps:

• Combine corn, broccoli, carrots and onions; place in a greased 13x9-in. baking dish. , In a bowl, combine soup, milk, Worcestershire sauce and garlic powder. Add 1 cup cheese. Pour over vegetables. Top with remaining cheese. Bake at 350° for 35-40 minutes or until bubbly and heated through.

SPINACH AND CORN TORTILLA BAKE

Steps:

• Preheat the oven to 425°F.
• In a food processor, combine cilantro, scallions, salt and pepper with as much spinach as will fit.
• Pulse, adding the rest of the spinach in batches, until all is coarsely chopped.
• Coat an 8-9 inch square baking dish with butter or oil.
• Lay 4 tortillas in the bottom of dish, overlapping slightly.
• Layer with half of beans, salsa, spinach mixture and cheese.
• Repeat with remaining ingredients, ending with cheese and pressing in gently.
• Cover dish with foil, place on a rimmed baking sheet.
• Bake until bubbling, 25-30 minutes.
• Remove foil, and continue baking until golden, 15-20 minutes more.
• Cool for 10 minutes before serving.

SPINACH WITH CORN

Steps:

• Wash spinach and chop coarsely.
• Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
• Add corn, cover skillet, raise heat to medium and cook 3 minutes.
• Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

SPINACH WITH CORN AND TOMATOES

Steps:

• In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
• Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
• Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
• Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
• Toss croutons with 1/3 cup melted butter; scatter over casserole.
• Bake in preheated oven for 20 to 30 minutes, or until heated through.

SPINACH-CORN CASSEROLE

Steps:

• Heat oven to 350° F. Beat 3 eggs and combine with corn, 1/2 teaspoon salt, pepper, 2 tablespoons onion, and cracker crumbs. Combine evaporated milk, water, and butter or margarine in saucepan heat slowly until hot. Pour over corn mixture and blend well. Pour into greased 8-inch square baking dish. Place spinach in saucepan add 1 tablespoon water. Bring to boil simmer 3 to 4 minutes, uncovered, until water has evaporated. Place spinach in sieve press against sides to remove any moisture. Chop. Beat remaining egg add to spinach with 1/2 cup onion, celery, bread crumbs, cheese, remaining 1/4 teaspoon salt, and dash of pepper. Mix well. Carefully drop by spoonfuls onto corn mixture. Place baking dish into larger pan and pour boiling water to depth of 1-inch into pan. Bake for 1 hour or until knife inserted in center comes out clean. Let stand 10 minutes cut into squares to serve.