POTATO SPINACH CASSEROLE
This simple recipe goes great with chicken, pork or steak.
Provided by LISA B7
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
- Bake for 15 minutes. Top with cheese and bake 5 minutes longer.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 61.2 g, Cholesterol 42.7 mg, Fat 17 g, Fiber 6.3 g, Protein 10.8 g, SaturatedFat 10.5 g, Sodium 766.3 mg, Sugar 2.9 g
POTATO AND SPINACH CASSEROLE
A friend served this casserole at a dinner party, and I had to ask for the recipe. I've made it for friends and relatives on a number of holidays and other special occasions since. The recipe is perfect for parties, because it can be prepared early in the day and baked later on when the guests arrive.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients except cheese. Spoon into a greased 2-qt. casserole. Bake, uncovered, at 400° for 15 minutes. Top with cheese and bake 5 minutes longer.
Nutrition Facts :
SCALLOPED POTATOES WITH MUSHROOMS
Potatoes and mushrooms make a one-dish meal I love - it's the calories you have to watch. Swap out dairy products with lower fat options. -Courtney Stultz, Columbus, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
SPINACH AND MUSHROOM CASSEROLE
This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.
Provided by CathyM
Categories Side Dish Casseroles Spinach Casserole
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 7.5 g, Cholesterol 60.2 mg, Fat 21.5 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 13.4 g, Sodium 721.5 mg, Sugar 1.9 g
ROASTED MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a little freshly grated nutmeg, to taste. Mash the mixture together and taste to adjust seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal.
- Preheat the oven to 400 degrees F.
- Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes.
- In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.
- Serve the mushrooms alongside the casserole.
POTATO, SPINACH, & MUSHROOM CASSEROLE
This recipe is from the "Cooking with Friends" recipe book. "Friends" is my favorite TV show, and this is definitely one of my favorite recipes. I tend to make this when entertaining & am always proud of how it turns out. I always get wonderful reviews & many requests for this recipe. It is listed in the recipe book under Vegetarian Delights. I have found that it also makes an excellent side dish to accompany beef, chicken or fish. This dish has an incredible flavor & goes nicely with a glass of wine.
Provided by Cookin Kit
Categories Spinach
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Grease 2 large baking sheets& set them aside.
- Scrub potatoes under cold water.
- Do not peel.
- Cut potatoes lengthwise into 1/4 inch thick slices.
- Place slices in a large bowl.
- Add 4 T olive oil, garlic, salt and pepper to bowl.
- Toss the potatoes gently coating them as best you can.
- It is easiest to do by hand, but a little messy.
- Once tossed, lay potatoes out on prepared baking sheets.
- Try not to overlap.
- Cover pans tightly with aluminum foil& bake for 30 minutes (see below what to do while potatoes are baking).
- When done, remove pans from oven.
- Uncover to cool.
- Do not turn oven off.
- While potatoes are baking, heat remaining 2 T oil in a large pot.
- Add onions and cook over medium heat until soft (about 5 minutes).
- Add mushrooms until they throw off their juices (about another 5 minutes).
- Stir in spinach.
- then add salt& pepper to taste.
- Cover and cook til spinach wilts (about 4 minutes).
- Uncover and cook off any liquid in the pot.
- Remove the pot from heat and stir in ricotta.
- Grease a 13 X 9 inch baking pan.
- Line the bottom of pan with 1/3 of potatoes.
- Spoon 1/2 spinach mixture over layer of potatoes& sprinkle with 1/3 of cheese.
- Make another layer of potatoes, cover with remaining spinach mixture& another 1/3 of the cheese.
- Lastly, cover with remaining potatoes& sprinkle the rest of the cheese.
- Bake until the casserole turns golden brown on top.
- Approximately 25 minutes.
- Remove pan from oven& let settle for 5 minutes before cutting up slices.
MUSHROOM, SPINACH & POTATO PIE
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
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