CREAMED SPINACH SOUFFLé WITH ARTICHOKES
A Spinach Soufflé accented with onions, garlic & Parmesan. The perfect side dish for gatherings!
Provided by Mamma C
Categories Side Dish
Time 1h15m
Number Of Ingredients 12
Steps:
- Thaw spinach in the microwave, covered. (I do a couple batches at 3 minutes on high power.) Place spinach in a colander to drain in the sink. Drain the artichoke hearts (or thaw frozen ones in the microwave). Chop the artichokes and pat them dry.
- While the vegetables are in the microwave, chop the onions and garlic. Grease a 9x13 pan with cooking spray. Preheat the oven to 350 degrees F.
- Crack eggs, separating the whites into a medium bowl and the yolks into a small bowl. Using a hand mixer, beat the egg whites, starting at low speed and increasing to high, until stiff peaks form. (It will look fluffy, like meringue.) You can chill the egg whites until they are needed.
- In a 2-quart saucepan, melt butter over medium heat. Add onions, and after a couple minutes, add the garlic. Cook until the onions are soft, at least five minutes total. While they are cooking, whisk the evaporated and 2% milk together. Leaving the egg yolks in a separate bowl, beat the yolks with a fork. Place your milk mixture and egg yolks near the stove.
- In the saucepan, stir in the flour, salt and pepper until blended. Gradually stir in the milk mixture, and continue stirring until the sauce boils and thickens slightly. Spoon a small amount of the sauce into the egg yolks and stir them together to temper the eggs. Slowly pour the egg mixture into the sauce in the pan, stirring quickly to prevent lumps. Stirring constantly, cook until the sauce thickens, but do not let it boil.
- Remove the sauce from the heat and stir in 1/4 cup of Parmesan. Squeeze the spinach dry (I use a clean dish towel that doesn't shed fibers; paper towels also would work.) Add the spinach and artichokes to a large bowl. Pour the sauce over the vegetables and stir to combine. Using a wire whisk, gently fold in the beaten egg whites until they are incorporated into the mixture.
- Transfer the vegetable mixture to the 9x13 pan and smooth the top evenly. Sprinkle on 1/4 cup of Parmesan. Bake uncovered for 25 minutes, or until a knife inserted into the center comes out clean.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Facts : Calories 147 kcal, Carbohydrate 13 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 379 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ARTICHOKE SPINACH CASSEROLE
Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. -Judy Johnson, Missoula, Montana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. , Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. , Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 136 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SPINACH AND ARTICHOKE CHICKEN CASSEROLES
Provided by Molly Yeh
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
- Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
- Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
- If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
- If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.
ARTICHOKE & SPINACH CHICKEN CASSEROLE
Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. -Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.
Nutrition Facts : Calories 455 calories, Fat 21g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 713mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
SPINACH AND ARTICHOKE CASSEROLE
We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.
Provided by MSLIB5
Categories Side Dish Vegetables Greens
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
- Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
- Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
- Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
- Bake in preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g
SPINACH ARTICHOKE CASSEROLE
One of my favorite spinach recipes that I have to ask for at my mother's since my husband does not like artichokes. I have served this at parties as a dip as well and have added chopped water chestnuts. This recipe works fine with lower fat sour cream. And I love onions so I have been known to add a little more. Enjoy!!
Provided by Leigh Culver
Categories Other Snacks
Time 50m
Number Of Ingredients 7
Steps:
- 1. Cook spinach according to box directions. Drain the spinach.
- 2. Saute the onions in the butter. Mix all ingredients together and place in an 8x8 casserole dish that has been sprayed w/Pam.
- 3. Sprinkle more parmesan cheese on the top, optional. Bake at 350* for 20-30 minutes.
AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
SPINACH-AND-ARTICHOKE CASSEROLE
Provided by Julia Reed
Categories dinner, casseroles, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.
- Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.
- Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.
- Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams
SPINACH AND ARTICHOKE CASSEROLE
From Good Housekeeping magazine. Really creamy and good. Everyone raves about this one. Make sure you top with freshly grated parmesan cheese, not the stuff in the can!
Provided by Sauce Lover
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
- In small bowl, with mixer at medium speed, beat cream cheese(softened, make sure!) until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low, gradually add milk, mixing just until well blended.
- Spray 1 1/2-quart casserole or 8" by 8" glass baking dish with Pam or other non-stick spray or line dish with non-stick foil(love that stuff!). Put spinach/artichoke mixture in bottom of dish. Pour cream-cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan cheese. Bake 25 to 30 minutes or until edges bubble and top is golden.
Nutrition Facts : Calories 302.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 82.3, Sodium 485.1, Carbohydrate 11.8, Fiber 4.8, Sugar 2.9, Protein 11.4
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