Spinach And Broccoli Casserole Recipes

SPINACH AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• Spray 9x13 glass dish with no-stick cooking spray.
• Cook the frozen vegetables according to packaged instructions, and drain well.
• Mix the cheeses with the soup.
• Beat eggs well and add to cheese and soup mixture.
• Combine all ingredients, stirring slowly into liquid mixture.
• Pour into glass dish and cook for approximately 35 minutes.

CHICKEN-SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a Dutch oven or large saucepan combine spinach, half of the soup, the water and butter. Bring to boiling. (If using spinach, separate it with a fork.) Cover and simmer for 5 minutes.
• Add the stuffing mix to saucepan; stir to moisten. Spread mixture in an ungreased 3-quart rectangular baking dish or eight 10-ounce au gratin dishes; top with Grilled & Ready® Diced Chicken. Stir milk into remaining soup; pour over chicken. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes or until heated through.

LISA'S BROCCOLI, SPINACH AND CHEESE CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Mix all the ingredients together except the butter and the crackers, and pour into a casserole pan.
• Crush the crackers, either in the unopened roll, or in a plastic bag.
• Melt the butter in a frying pan, and saute crackers until all the butter has been absorbed.
• Sprinkle the crackers on top of the broccoli mixture and bake for 45 minutes.

SPINACH-BROCCOLI CASSEROLE

Steps:

• Defrost spinach and broccoli. Squeeze out the water, especially from the spinach because it holds a lot of the water. Mix the above four ingredients together and include about 1/2 cup parmesan cheese in the mixture. Place in a casserole dish about 12'' x 9" and cover with a layer of parmesan cheese. Bake around 45 minutes at 350 degrees.