Best 4 Spinach Veggie Casserole Recipes

CREAMED SPINACH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

VEGETARIAN SPINACH & ZUCCHINI CASSEROLE

Steps:

• Cut coarse stems off spinach.
• Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit.
• Shake spinach to get rid of excess water and put it in a large bowl.
• Set aside.
• Cut off stem top and root bottom of each zucchini.
• Slice in 1/4-inch slices and add to spinach.
• Cut stem top and root bottom off onions.
• Cut onions in half lengthwise from stem top down.
• Put each half flat-side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise.
• Add onions to bowl.
• Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces.
• Add to bowl.
• Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed.
• Season with salt and pepper to taste and turn to mix well.
• Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top.
• Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.
• If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes.
• If they aren't done, bake another 5 to 10 minutes before adding cheese.
• Serve hot.
• Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

VEGETARIAN BREAKFAST CASSEROLE WITH SPINACH AND MUSHROOMS

Steps:

• Spray a 9x13-inch baking dish with nonstick spray. Layer bread cubes evenly across the dish.
• Beat eggs, milk, salt, and pepper in a large bowl. Pour mixture evenly over the bread cubes. Sprinkling in even layers, top with 1 cup Monterey Jack cheese, then spinach, then sliced mushrooms, then remaining cheese. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove casserole from the refrigerate and uncover. Bake in the preheated oven until set, 40 to 45 minutes.