Best 2 Spinach Mushroom And Cheese Casserole Recipes

Indulge in a culinary delight with our tantalizing Spinach Mushroom and Cheese Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. Prepared with fresh spinach, earthy mushrooms, and a trio of melty cheeses, this delectable dish is a symphony of flavors. Enjoy the creamy texture of the sauce, the tender spinach, the savory mushrooms, and the gooey cheese, all baked to golden perfection. This casserole is not only a feast for the senses but also a versatile dish that can be tailored to your preferences. Explore variations such as adding diced chicken or crumbled sausage for a protein boost, or incorporating different cheeses for a unique flavor profile. With its ease of preparation and customizable nature, this Spinach Mushroom and Cheese Casserole is a must-try for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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, 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

Ingredients

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

Tips:

For a richer flavor, use a combination of mushrooms, such as cremini, shiitake, and oyster mushrooms.
If you don't have fresh spinach, you can use frozen spinach, thawed and drained.
Use a good quality cheese that melts well, such as cheddar, mozzarella, or Gruyère.
To make the casserole ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and refrigerate it for up to 2 days. When you're ready to serve, reheat it in a preheated oven until warmed through.
Serve the casserole with a side salad or roasted vegetables for a complete meal.

Conclusion:

This spinach, mushroom, and cheese casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this casserole a try. You won't be disappointed!