Spinach Corn Casserole Recipes

CREAMED SPINACH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

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.

GARLICKY CREAMED CORN AND SPINACH

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

RICE SPINACH CASSEROLE

Steps:

• In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

TURKEY & SPINACH STUFFING CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries., Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.

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.

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 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.

EASY SPINACH CASSEROLE

Steps:

• Thaw spinach and squeeze out water. Soften cream cheese.
• In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish.
• Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.

CREAMY CHICKEN, RICE AND SPINACH CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over chicken mixture. Cover.
• Bake 45 min. or until heated through, uncovering for the last 5 min.

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.

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.)