Best 8 Potato Spinach Mushroom Casserole Recipes

POTATO SPINACH CASSEROLE

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.

SCALLOPED POTATOES WITH MUSHROOMS

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.

SPINACH AND MUSHROOM CASSEROLE

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.

POTATO AND SPINACH CASSEROLE

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.

POTATO, SPINACH, & MUSHROOM CASSEROLE

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.

ROASTED MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE

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.

SPINACH AND MUSHROOM CASSEROLE

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.

POTATO-SPINACH SWIRL CASSEROLE

Steps:

• Heat oven to 350°F. Heat water, 1/2 cup of the soup and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
• Prepare spinach as driected on box; drain well. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
• Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.