Scalloped Potatoes And Spinach Recipes

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SCALLOPED POTATOES AND SPINACH



Scalloped Potatoes and Spinach image

This comes from the November 2006 Woman's Day magazine. It can be made up to 2 days ahead of time and reheated (covered) in the oven or microwave.

Provided by the_cookie_lady

Categories     Spinach

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) package spreadable cheese with garlic and herbs (such as Rondele)
1 1/4 cups milk
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed dry
1 (30 -32 ounce) bag frozen hash brown potatoes, thawed (about 6 cups)
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
  • Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
  • Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
  • Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.

Nutrition Facts : Calories 162, Fat 4.5, SaturatedFat 1.9, Cholesterol 10.6, Sodium 391.7, Carbohydrate 25.8, Fiber 3.5, Sugar 1, Protein 6.7

SCALLOPED POTATOES WITH SPINACH AND CHEESE



Scalloped Potatoes With Spinach and Cheese image

I think this might have been a WW recipe, but I really can't be sure. I know I've changed it somewhat if it was. This is good for potlucks when you want to make something the night before. I've also done it in a crock pot instead of in the oven (2-3 hours on low) and it comes out great.

Provided by Felix4067

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs potatoes, peeled and cut into 1/8 inch thick slices
1 1/4 cups 1% low-fat milk
1 cup reduced-sodium fat-free chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash nutmeg
2 teaspoons butter
2 cups vidalia onions, coarsely chopped
1 cup sharp cheddar cheese, shredded
1 (10 ounce) package frozen spinach, thawed and squeezed dry
3 tablespoons dry parmesan cheese

Steps:

  • Preheat oven to 450°F.
  • Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender.
  • *DO NOT overcook, or you'll get potato mush!
  • Drain potato slices well; set aside.
  • While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended.
  • Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add onions to skillet; saute 7 minutes or until golden, but not crisp.
  • Reduce heat to medium; gradually whisk in milk mixture until blended.
  • Cook 5 minutes or until thick and bubbly, stirring constantly.
  • Add cheese, stirring constantly until completely melted and combined.
  • Remove cheese mixture from heat.
  • Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray.
  • Top with half the spinach, and half the cheese sauce. Repeat layers.
  • Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.

Nutrition Facts : Calories 217.9, Fat 7.1, SaturatedFat 4.4, Cholesterol 21.3, Sodium 328.7, Carbohydrate 29.9, Fiber 4.4, Sugar 5, Protein 10.2

CHEESY BACON SCALLOPED POTATOES WITH SPINACH



Cheesy Bacon Scalloped Potatoes with Spinach image

Create a crowd-pleasing dish with these cheesy bacon scalloped potatoes. Our Cheesy Bacon Scalloped Potatoes with Spinach recipe is quick to assemble.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

2 lb. Yukon gold potatoes (about 8), peeled, thinly sliced
3 Tbsp. butter
1 onion, cut lengthwise in half, then crosswise into thin slices
2 Tbsp. flour
1-3/4 cups milk
4 cups loosely packed baby spinach leaves
4 slices OSCAR MAYER Bacon, cooked, crumbled
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook potatoes in large saucepan of boiling water 8 to 10 min. or just until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook and stir 1 min. Gradually stir in milk. Bring to boil; cook 5 min. or until thickened, stirring constantly. Add spinach; cook and stir 1 to 2 min. or just until wilted. Remove from heat.
  • Stir bacon into sauce. Layer half each of the potatoes, sauce and cheese in 9-inch square baking dish sprayed with cooking spray; repeat layers. Cover.
  • Bake 45 min. to 1 hour or until heated through, uncovering after 30 min.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 3 g, Protein 7 g

SCALLOPED SPINACH



Scalloped Spinach image

My great-aunt made this for lunch when I was visiting and I loved it. It was not like anything else I'd had (was only in my 20s at the time) and, fortunately, she willingly shared her recipe. I haven't tried it w/ fresh spinach but I think it would be even better. (Recipe is easily doubled) EDITED TO ADD: I made this using parmesan cheese for a holiday dinner and loved it. Also left off the bread crumbs and didn't miss them a bit!

Provided by Impera_Magna

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons finely chopped onions
2 beaten eggs
1/2 cup milk
1/2 cup shredded sharp American cheese
1/4 teaspoon salt
pepper
1/2 cup buttered soft breadcrumbs

Steps:

  • Combine spinach, onion, eggs, milk, cheese, salt, and pepper.
  • Turn into 9x5x2" loaf pan; top w/ buttered crumbs.
  • Bake at 350 degrees for 20 minutes or til knife inserted halfway between the side of the pan and the center comes out clean.

Nutrition Facts : Calories 186.8, Fat 11, SaturatedFat 5.9, Cholesterol 115.5, Sodium 551.6, Carbohydrate 10.3, Fiber 2.3, Sugar 1, Protein 12.8

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