Cheesy Spinach And Mushroom Casserole Recipes

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
• Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
• Bake in preheated oven for 20 minutes.

SPINACH, MUSHROOM AND CHEESE CASSEROLE

Steps:

• Coat 9" deep-dish pie pan with cooking spray.
• Cut bread into 1/2" thick slices; cut slices into quarters.
• In skillet heat oil over medium heat.
• Add onion; cook until softened, 5 minutes.
• Increase heat to medium-high.
• Add mushrooms 1/2 tsp.
• thyme salt and pepper.
• Cook, stirring occasionally, until tender, 8 minutes.
• Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
• Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
• Tuck remaining bread pieces into vegetable mixture.
• Combine eggs milk, cheese and remaining thyme; pour over vegetables.
• Cover.
• Refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degree; remove cover.
• Bake until cooked through and golden, about 1 hour.

CHEESY SPINACH AND MUSHROOM CASSEROLE

Steps:

• Heat oven to 375°F.
• Mix CHEEZ WHIZ and soup until blended. Combine vegetables in medium bowl. Add CHEEZ WHIZ mixture; mix lightly.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Bake 35 min. or until heated through, topping with cracker crumbs for the last 5 min.

CHEESY CREAMED SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Drain spinach. In a medium mixing bowl combine spinach, soup mix and sour cream. Spoon into greased casserole dish and top with cheese.
• Bake in preheated oven about 25 minutes, or until heated through.