SPINACH CASSEROLES (12)
Source of Recipe
Friends
List of Ingredients
Spinach Maria
2 pkgs frozen chopped spinach
1 medium onion, finely chopped
1 Tabsp. Butter
8 oz pkg cream cheese
3/4 to 1 cup grated parmesan cheese
1/3 to 3/4 teaspoon ground cayenne pepper
Cook spinach according to directions on pkg. drain well. Squeezeout excess
water by hand. Saute onion in butter until tender. Add cream cheese and stir
until melted. Add spinach, parmesan cheese,and cayenne pepper. Cook several
minutes more. Stir until wellblended. Place in a greased casserole dish and bake at
350F for 30 Minutes
SPINACH CASSEROLE
20 oz. frozen chopped spinach, thawed and well drained
10-oz. can Cream of Potato Soup
1 cup (chopped or grated) Swiss cheese
Mix and bake in a 9x9-inch casserole at 350 for 35 minutes.
SCRUMPTIOUS SPINACH
Mix together:
2 pkg. frozen spinach, cooked and drained
1/2 cup mayonnaise
1/2 cup sour cream
1/2 pkg. dry onion soup mix
Spoon into buttered casserole. Sprinkle with
Parmesan Cheese
Slivered almonds, if desired
Bake at 325 for 35 minutes. Serves 6 to 8.
Boston Creamed Spinach
10 Ounces Can cream celery soup
1 Tablespoon Flour
4 Tablespoons Butter/Margarine Or Canola Oil
1/2 Teaspoon Garlic Salt Salt And Pepper
20 Ounces Frozen Chopped Spinach Cooked And Drained
1 Small Onion -- diced
In a saucepan, on medium heat, stir together with wire whisk soup, flour,
butter, garlic salt, salt and pepper until smooth and piping hot. Combine with
spinach and onion.
POTATO AND SPINACH CASSEROLE
10 oz. frozen spinach, thawes and squeezed
6 medium potatoes, peeled and shredded (I used the processor grater)
3 eggs
1/4 c. butter melted
1 t. salt
1/4 t. freshly grated pepper
2 T. onions, chopped
2 T. fresh Italian parsley
1 T. fresh dill (1/2 t. dill weed)
4 oz. feta cheese
1/2 c. grated parmesan
Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and
dill. Turn half of the mixture into a buttered 2 quart casserole. Mix spinach
and feta, layer over the potatoes. Top with remaining potato mixture. Cover and
bake for 30 minutes. Remove cover, spinkle with parmesan and bake 30 minutes
longer.
SPINACH SOUFFLE
· 1 cup (1/2 pint) heavy cream
· 3 eggs
· 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
· 1/3 cup grated Parmesan cheese
· 2 tablespoons all-purpose flour
· 1/8 teaspoon ground nutmeg
· 1/8 teaspoon ground red pepper
· 1/2 teaspoon salt
· 1/4 teaspoon black pepper
1. Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with
nonstick cooking spray.
2. In a medium bowl, beat the heavy cream and eggs for 2 to 3 minutes, or
until foamy. Add the remaining ingredients and mix well. Pour into the baking
dish and bake for 30 to 35 minutes, or until a knife inserted in the center comes
out clean. Cut into squares and serve.
SPINACH CASSEROLE
1 pkg. frozen chopped spinach
2 cans (16 oz) creamed corn
3 eggs
dash of milk
1 1/2 tablespoons butter
paprika
Place defrosted and drained spinach (squeeze out all water until spinach is
dry) in a 1 3/4 quart casserole dish. Mix in canned creamed corn.
Pour beaten egg and milk over spinach mixture. Push egg mixture into spinach
and creamed corn mixture until all the egg has disappeared from the top. Dot
with butter, sprinkle with paprika. Bake for 1 hour at 350°
SPINACH CASSEROLE
3 boxes spinach, frozen(10 oz.)
1 1/2 c. water
1 tsp. salt
2 Tbsp. butter
1 (8 oz.) pkg. cream cheese,cut in pieces
1 c. sour cream
1/4 tsp. nutmeg
salt and pepper
Preheat the oven to 300 degrees. Butter a 1 1/2 quart casse- role. Place the
spinach in a heavy saucepan. Add the waterand 1 teaspoon salt. Bring to a boil
and cook, covered, ove high heat until thawed. Break up the spinach with a
fork as soon as possible. Drain spinach. Press out the excess mois- ture with
the back of a spoon. Puree the spinach in a foodprocessor or blender. Add the
butter, cream cheese, sour creamand nutmeg and puree. Add salt and pepper to
taste. Place the spinach in the prepared casserole. Bake for 30 minutes.
SPINACH BALLS
2 (10 oz.) pkg. frozen chopped spinach
3 c. herb seasoned stuffing mix
1 large onion, finely chopped
6 eggs, well beaten
3/4 c. melted butter or margarine
1/2 c. grated Parmesan cheese
2 tsp. pepper
1 1/2 tsp. garlic salt
1/2 tsp. thyme
Cook spinach according to package directions. Drain well and squeeze to
remove excess moisture. Combine spinach and remaining ingredients, mixing well.
Shape spinach mixture in 3/4-inch balls and place on lightly greased cookie
sheets. Bake at 325 degrees for 15 to 20 minutes. Yields 11 dozen.
Note: Spinach balls can be frozen before baking. Place on cookie sheet and
freeze until firm. When frozen, remove from cookie sheet and store in plastic
bags. Thaw slightly and bake at 325 degrees for 20 to 25 minutes.
SPINACH QUICHE
1 onion, chopped
2 Tbsp. butter
1 pkg. frozen chopped spinach
1 c. cottage cheese
1/2 c. grated cheese
4 eggs
1 1/2 c. heavy cream
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder or 1 clove garlic, chopped fine
1 large pie shell
Saute onion in butter. Cook spinach just until thawed. Drain in colander and
squeeze liquid out. Add drained spinach to onions and cook over moderate heat,
stirring often to evaporate any water left in spinach. Remove from heat. Add
the cheeses and mix. In a bowl, hand beat the eggs. Add the
cream, stirring until blended. Add the spinach mixture and blend. Add
seasonings. Pour into pie shell. Bake 40 to 50 minutes at 350 degrees.
SPINACH, MUSHROOMS AND CHEESE SQUARES
2 pkg. frozen chopped spinach or 2 lb. fresh
3 Tbsp. butter
3/4 lb. fresh mushrooms, sliced
6 eggs
1 c. soft whole wheat bread crumbs
1 3/4 tsp. salt
1 cup sour cream or 1 cup cottage cheese
Wash and dry spinach (squeeze out liquid) or cook fresh spinach until limp.
Chop spinach. Melt butter in large skillet; add mushrooms and saute until
tender. Beat 6 eggs. Add bread crumbs, 1 teaspoon salt, spinach and 2/3 of
mushrooms. Mix well. Beat remaining eggs; add cheese. Add remaining salt. Mix. Grease
12 x 8 x 2-inch pan; spread with half spinach mixture. Cover with cheese
mixture; top with remaining spinach mix. Bake in 350 degrees preheated oven until
spinach and cheese mixtures are firm, 30 to 35 minutes. Let stand 10 minutes
before cutting into servings. Garnish with remaining mushrooms, heated until
hot.
Easy But Deliciious Spinach Casserole
2 packages frozen chopped spinach
1 can cream of mushroom soup
1 8-ounce package cream cheese
1 can Durkey's fried onion rings
Cook spinach by package directions. Drain and put back in pot. Add
cream cheese and blend well. Add soup and blend again. Add 1/2 can of
onion rings, reserving 1/2 for later. Blend again and pepper mixture
well. Pour into casserole dish. SPrinkle reserved onion rings on top
and bake at 325 degrees for 20 to 30 minutes or until bubbly; or place
in refrigerator and bake the next day. It keeps well. Makes 8
servings.
Recipe
|
Â
Â
Â
|
member logon
