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anyone have a spinach casserole recipe?

14 years ago

I have used the same recipe for years but wonder if there isn't something better. Thanks for any help. Taking apple and cheese and spinach casserole for Thanksgiving dinner.

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Comments (5)

glenda_al
14 years ago
This is my tried and true recipe. Even GS, when he was much younger, like it :o)

Don't know if you are looking for fresh or frozen. But here tis.

Creamed spinach
2 packages frozen spinach, (10 oz each)
6 ounces cream cheese, softened ^^I use fat free
1/2 cup butter, melted, divided
1 cup seasoned bread crumbs
Dash of nutmeg: optional I enjoy the nutmeg
PREPARATION:
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter and nutmeg.
Spoon into casserole dish.

Toss remaining butter with breadcrumbs and add to top of casserole
Bake at 350 degrees for 25 minutes.
Serves 4-6
lynn_d
14 years ago
If you want to kick it up a tad use Glenda's recipe but substitute Boursin cheese for the Cream Cheese.....YUMMY!
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It's the same recipe chase posted! How about spinach Madeline? My copy of this recipe uses bullet points at every line...and that translates into wierd symbols...just ignore them!! Largely influenced by the classic Louisiana recipe, this Spinach Madeleine is easy to prepare and ideal for both cheese and spinach lovers. While our reader says her recipe has "converted many non-spinach eaters into spinach lovers," she asked us to help make it "just as tasty using not only all natural ingredients but also organic and the freshest ingredients possible." In this version, we call for organic milk, organic fresh spinach, unbleached organic white flour and natural pepper jack cheese. A true natural delight! Ã¯Â¿Â½ 1 lb baby spinach* Ã¯Â¿Â½ sea salt Ã¯Â¿Â½ 4 TB organic butter Ã¯Â¿Â½ 2 TB unbleached organic white flour Ã¯Â¿Â½ 2 TB minced yellow onion Ã¯Â¿Â½ 1/2 cup cream or whole milk Ã¯Â¿Â½ sea salt and black pepper, to taste Ã¯Â¿Â½ 1/4 tsp celery seed, optional Ã¯Â¿Â½ 1/2 tsp garlic granules Ã¯Â¿Â½ cayenne pepper, to taste Ã¯Â¿Â½ 1 tsp vegetarian Worcestershire sauce Ã¯Â¿Â½ 6 oz pepper jack cheese, cut into small pieces Ã¯Â¿Â½ 1/2 cup whole wheat bread crumbs Ã¯Â¿Â½ 1 TB organic extra virgin olive oil Cook fresh spinach over medium-high heat in a large dry non-stick skillet with a pinch of sea salt until completely wilted, about 4 minutes. Remove spinach with a slotted spoon, leaving the liquid in the pan. Set spinach aside. Pour liquid from the pan into a small bowl and set that aside. Wipe skillet dry. Melt butter in the skillet over medium heat. Add flour stirring until blended but not brown, just a minute. Add onion and cook until soft but not brown, about 3 minutes. Add spinach liquid and cream very slowly, stirring constantly, to avoid lumps. Cook until smooth and thick, about 30 seconds. Add salt, pepper, celery seed, garlic granules, cayenne pepper, Worcestershire sauce and cheese. Stir until melted, about 2 to 3 minutes. Add spinach back to skillet and stir to completely blend. Spoon the spinach into a serving dish. Combine bread crumbs with olive oil and sprinkle over the spinach. You may either serve this immediately or for a hot bubbly dish, bake at 400 degrees for 15 minutes or until bread crumbs are crispy and golden and spinach is hot and bubbly. This dish may be frozen for later use.
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Sounds like chicken lasagna. Here's recipe from Southern Living Yield: Makes 8 to 10 servings Chicken Lasagana Ingredients 1 tablespoon butter or margarine 1/2 large onion 1 (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted 1 (10-ounce) container refrigerated reduced-fat Alfredo sauce 1 (7-ounce) jar diced pimiento, undrained 1 (6-ounce) jar sliced mushrooms, drained 1/3 cup dry white wine 1/2 teaspoon dried basil 1 (10-ounce) package frozen chopped spinach, thawed 1 cup cottage cheese 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 1 large egg, lightly beaten 9 lasagna noodles, cooked 2 1/2 cups chopped cooked chicken 3 cups (12 ounces) shredded sharp Cheddar cheese, divided Preparation Melt butter in a skillet over medium-high heat. Add onion, and sautÃ© 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, and next 3 ingredients. Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead. Bake at 350Â° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.
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Georgysmom
14 years ago
I have two.

Short Version:

2 pkg. frozen, chopped spinach
1 envelope, Liptons onion or onion and mushroom soup mix
1/2 pt. Sour cream

Cook spinach according to directions on pkg. Drain and while hot, and onion soup mix. Mix thoroughly and add 1/2 pint of sour cream. Bake until hot and bubbly. For a large crowd, I would at least triple this.

Long version:

Spinach Artichoke Bake - 6 servings

2 10 oz pkg. frozen chopped spinach
1/4 C. butter
1/2 C finely chopped onion
1 14 1/2 oz. can artichokes, quartered and drained
1 16 oz carton sour cream
1/4 tsp salt - 1/4 tsp. pepper
1/2 C freshly grated Parmesan cheese

Cook spinach. Drain well. Melt butter in large skillet. Add onion. Cook till tender. Gently stir in spinach and artichokes and next 3 ingredients. Stir in 1/4 C Parmesan. Spoon in lightly greased casserole. Top with remaining Parmesan cheese. Bake 350 25 - 30 min.

Both these recipes are tried and true. I like them both. The second one is just a little fancier.
glenda_al
14 years ago
Here's Lady Byrd Johnson's fresh spinach casserole and the poster added her way of using frozen. Sounds pretty good.

Lady Byrd Johnson's fresh spinach casserole
3 lbs fresh spinach (I use the frozen) or 2 (10 ounce) boxes frozen chopped spinach (I use the frozen)
6 tablespoons parmesan cheese
6 tablespoons minced onions (heaping)
6 tablespoons light cream or 6 tablespoons half-and-half
6 tablespoons butter, melted, divided (can use low fat or fat free substitute)
salt & fresh ground pepper
1/2 cup cracker crumb
Directions:
1Preheat oven to 375Ã¯Â¿Â½F.
2If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.
3Combine spinach with cheese, onion, cream and 4 tablespoons of the butter. Add salt and pepper to taste.
4Place mixture in a shallow, buttered 1 1/2-quart baking dish.
5Mix cracker crumbs with remaining 2 tablespoons melted butter and sprinkle over spinach mixture.
6Bake for 20 to 30 minutes or until golden and lightly crusted.
michelle_phxaz
14 years ago
Oh, we have been making this for YEARS, and even people who don't like oysters OR spinach love this.

One tube of Ritz crackers or plain stuffing
3 packages of chopped spinach made into creamed spinach with a simple cream/bechmel sauce, extra creamy
16 oz shredded cheddar cheese
2 jars of whole oysters (found by the seafood dept) cut int bite size pieces
1/2 cup good parmesan cheese

Crush the crackers or stuffing in a casserole dish. Alternate layers of spinach, cheese, and the oysters throughout, ending with spinach on top and then sprinkle parmesan on top.

Bake at 375 for about 45 minutes or until casserole is bubbling.

Soooo good!

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