Jalapeno Spinach Casserole Recipes

LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS

Steps:

• Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
• Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
• Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
• Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.

JALAPENO SPINACH CASSEROLE

Steps:

• butter a casserole dish and preheat to 350 -- melt the butter in a sauce pan and lightly saute the mushrooms.onion.and jalapeno until soft.
• place the spinach on top of this mixture.and cook for a few minutes to wilt the spinach.
• stir the soup into the spinach mix.stir the cheese in -- add to the casserole dish and top it with your crumbs.
• you can add more jalapeno juice if desired for extra zip !
• bakes for 25 minutes or until nice and bubbly -- great warm or cold !

RIVER ROAD SPINACH MADELINE

Steps:

• Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
• Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
• Slowly add evaporated milk and the reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add processed cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
• Stir in cooked spinach and serve immediately.

JALAPEÑO SPINACH

Steps:

• Cook the frozen spinach until tender but not overdone. Drain and reserve the liquid. Melt the butter over low heat. Add the flour and stir gently until blended but not brown. Add the chopped onion and cook until the onion is soft but not brown. Slowly add the spinach liquid stirring to avoid lumps. Add the milk, stirring gently until thickened. Add the seasonings and the cheese that has been cubed into small pieces. Stir until the cheese is melted and well combined with the spinach. Put into a buttered casserole and top with buttered bread crumbs or Parmesan cheese and paprika. Note: The spinach is improved by keeping in overnight in the refrigerator. Serve warm or at room temperature. Hint: When doubling the recipe, adjust the liquid making sure it is not too thin. Do not use too high a heat or sauce will curdle.

JALAPENO CHICKEN CASSEROLE

Steps:

• Cook chicken breasts until done.
• In a large skillet saute onions in margarine.
• Drain spinach by using several paper towels to squeeze all water out of spinach.
• Add spinach, jalapenos, sour cream, chicken soup, salt, and ground cumin to onions and mix well.
• In a greased 9x13 inch baking dish, layer half of tortilla chips, half of chicken, half spinach soup mixture, and 1/2 cheese.
• Repeat layers again , but without the cheese.
• Bake covered at 350 degrees for 40 minutes.
• Uncover and sprinkle remaining cheese over top and return to oven for 4 minutes or until the cheese melts.

SPICY SPINACH CASSEROLE

Steps:

• Saute onions in butter until soft; add flour and cook briefly until onions are coated with flour. Add to spinach and mix well.
• Combine broth and next 6 ingredients (milk through jalapeno cheese) and cook over medium heat until cheese is melted. Combine cheese mixture with spinach and pour into a 9 x 13 inch casserole pan that has been sprayed with cooking spray.
• Sprinkle with bread crumbs and bake at 350 degrees for 20-25 minutes until hot and bubbly.