Spinach Mushroom And Cheese Casserole Recipes

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SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE



Spinach, Mushroom and Cheese Breakfast Casserole image

This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h45m

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 cups rustic Italian bread, crust removed, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
5 ounces fresh baby spinach (about 5 cups)
4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups)
1/3 cup grated Parmesan
8 large eggs
2 1/2 cups half-and-half
1 teaspoon fresh thyme leaves, roughly chopped

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



Spinach and Mushroom Casserole image

If your family is sitting on the fence about spinach, you will want to give this recipe a try! This casserole will melt in your mouth and will convince your family that spinach should be served much more often! This is a "Company Worthy" recipe that will satisfy the most discriminating. Hope you enjoy it!

Provided by Bev I Am

Categories     Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs fresh spinach or 20 ounces frozen spinach
3 tablespoons butter
3 tablespoons onions, grated
1 lb mushroom, chopped
3 tablespoons flour
1 teaspoon salt (to taste)
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 cups light cream
4 tablespoons swiss cheese, grated

Steps:

  • Preheat oven to 325 degrees.
  • Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
  • Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
  • Blend in flour, salt, pepper and nutmeg.
  • Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
  • Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
  • Sprinkle with cheese.
  • Place in a shallow pan of hot water.
  • Bake for 45 minutes.

Nutrition Facts : Calories 439, Fat 35.1, SaturatedFat 21.3, Cholesterol 108.3, Sodium 889.2, Carbohydrate 22.1, Fiber 6.5, Sugar 3.5, Protein 15.9

SPINACH AND MUSHROOM CASSEROLE



Spinach and Mushroom Casserole image

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

2 tablespoons butter
1 pound fresh mushrooms, sliced
2 (10 ounce) packages fresh spinach, rinsed and stems removed
1 teaspoon salt
4 tablespoons butter, melted
¼ cup finely chopped onion
1 ½ cups shredded Cheddar cheese, divided

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

SPINACH MUSHROOM CHEESE CASSEROLE



Spinach Mushroom Cheese Casserole image

This is a variation of a creamed spinach casserole. It is great as a side for a holiday turkey, ham or beef.

Provided by Parsley

Categories     Spinach

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

16 ounces frozen spinach, thawed and squeezed dry
1 (16 ounce) can mushroom stems and pieces, drained
1/2 cup finely chopped onion
1 garlic clove, minced
4 ounces light cream cheese, softened
2 tablespoons butter, melted
2 eggs, lightly beaten
3 tablespoons skim milk
1 1/2-2 cups shredded cheddar cheese
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 350.
  • Squeeze excess water from spinach and place in a mixing bowl. Add drained mushrooms, onions, garlic and softened cream cheese.
  • Add the melted butter, eggs, and skim milk and mix very well.
  • Fold in the cheddar cheese, salt and pepper.
  • Pour into a 9x9 square baking dish.
  • Bake at 350 for 45-50 minutes until bubbly and lightly brown on top.

Nutrition Facts : Calories 297.3, Fat 20.1, SaturatedFat 11.4, Cholesterol 116, Sodium 1119.5, Carbohydrate 15.6, Fiber 6.9, Sugar 6.1, Protein 17.7

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

A nice meatless breakfast or brunch main course.

Provided by Karen Hibbert

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
  • Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g

SPINACH, MUSHROOM AND CHEESE CASSEROLE



Spinach, Mushroom and Cheese Casserole image

Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.

Provided by PsychoCasseroleStep

Categories     Spinach

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 12

1 loaf day-old Italian bread (8 oz)
1 tablespoon oil, preferably canola
1 onion, diced
8 ounces mushrooms, trimmed and sliced
1 teaspoon dried thyme, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
6 eggs
2 cups milk
4 ounces shredded cheddar cheese, 1 cup

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.

Nutrition Facts : Calories 406.6, Fat 18.9, SaturatedFat 8.3, Cholesterol 242.7, Sodium 996.2, Carbohydrate 39.1, Fiber 4.5, Sugar 5.3, Protein 21.8

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