Spinachandmushroomeggcasserole Recipes

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SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

A nice meatless breakfast or brunch main course.

Provided by Karen Hibbert

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
  • Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g

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

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.

MUSHROOM-SPINACH BAKED EGGS



Mushroom-Spinach Baked Eggs image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, chopped
1/2 pound white mushrooms, sliced
Kosher salt and freshly ground pepper
6 cups baby spinach (about 6 ounces)
6 slices potato bread, lightly toasted
6 large eggs
1/2 cup whole milk
3/4 cup shredded gruyere cheese

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
  • Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

SPINACH AND MUSHROOM CASSEROLE



Spinach and Mushroom Casserole image

If your family is sitting on the fence about spinach, you will want to give this recipe a try! This casserole will melt in your mouth and will convince your family that spinach should be served much more often! This is a "Company Worthy" recipe that will satisfy the most discriminating. Hope you enjoy it!

Provided by Bev I Am

Categories     Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs fresh spinach or 20 ounces frozen spinach
3 tablespoons butter
3 tablespoons onions, grated
1 lb mushroom, chopped
3 tablespoons flour
1 teaspoon salt (to taste)
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 cups light cream
4 tablespoons swiss cheese, grated

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.

Nutrition Facts : Calories 439, Fat 35.1, SaturatedFat 21.3, Cholesterol 108.3, Sodium 889.2, Carbohydrate 22.1, Fiber 6.5, Sugar 3.5, Protein 15.9

SPINACH AND MUSHROOM CASSEROLE



Spinach and Mushroom Casserole image

This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.

Provided by CathyM

Categories     Side Dish     Casseroles     Spinach Casserole

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 pound fresh mushrooms, sliced
2 (10 ounce) packages fresh spinach, rinsed and stems removed
1 teaspoon salt
4 tablespoons butter, melted
¼ cup finely chopped onion
1 ½ cups shredded Cheddar cheese, divided

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.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 7.5 g, Cholesterol 60.2 mg, Fat 21.5 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 13.4 g, Sodium 721.5 mg, Sugar 1.9 g

EGG, SPINACH, AND MUSHROOM SLOW COOKER CASSEROLE



Egg, Spinach, and Mushroom Slow Cooker Casserole image

A great vegetarian breakfast entree that's simple to make the night before. You can mix the ingredients right in the slow cooker if the pot is big enough.

Provided by ajancooks

Categories     Breakfast and Brunch     Eggs

Time 6h15m

Yield 8

Number Of Ingredients 10

1 (24 ounce) carton cottage cheese
6 eggs
⅓ cup all-purpose flour
3 tablespoons chopped onion
2 tablespoons melted butter
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (8 ounce) package sliced fresh mushrooms
1 (7 ounce) bag fresh spinach

Steps:

  • Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
  • Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 9.1 g, Cholesterol 189.6 mg, Fat 20.1 g, Fiber 1 g, Protein 24.6 g, SaturatedFat 11.4 g, Sodium 760.3 mg, Sugar 1.4 g

SPINACH MUSHROOM & ARTICHOKE CASSEROLE



spinach mushroom & artichoke casserole image

Make and share this spinach mushroom & artichoke casserole recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 cup chopped onion
2 cloves minced garlic
salt
pepper
1 lb sliced mushrooms
20 ounces frozen spinach, thawed and squeezed dry
1 can artichoke, drained and quartered
1 lb ricotta cheese
1 cup grated monterey jack cheese
1/2 cup crumbled feta
6 eggs
nutmeg
1/4 cup breadcrumbs
1/2 cup parmesan cheese

Steps:

  • preheat oven to 350.
  • grease 13x 9 x 2 pan.
  • in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
  • mix eggs w/nutmeg in small bowl, add to mix.
  • Place in casserole dish, sprinkle w/breadcrumbs.
  • sprinkle w/parm cheese, bake 45-50 minutes.

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

This casserole dish was concocted to accommodate the veggie lovers in my family for Easter brunch. It is easy to make and can be stored in the refrigerator ahead of time, giving you the ability to visit with guests instead of spending prep time in the kitchen during the family gathering. It could also easily be altered, adding other favorite vegetables that are to your liking, or could be "spiced" up for those individuals who have more exotic tastes. I actually use 2 percent milk and a salt substitute (Salt Sense) when making this recipe. Please use what appeals best to you.

Provided by Midwest Mama

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup milk
3/4 cup cottage cheese (small curd)
6 eggs
1 (10 ounce) package frozen chopped spinach
2 cups fresh mushrooms (sliced)
1/2 cup onion (finely chopped)
1/2 cup celery (finely chopped)
1/2 cup flour
2 cups colby-monterey jack cheese (finely shredded)
4 tablespoons margarine
1 teaspoon pepper (coarsley ground)
1 teaspoon salt (or salt substitute)
1/4 teaspoon paprika

Steps:

  • Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
  • Cook frozen spinach according to package directions, adding salt to the water.
  • Drain spinach and set aside.
  • In small pan, saute onion and celery in margarine until both are soft (but not brown).
  • Combine spinach and sauted onions and celery, mixing well. Set aside.
  • In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
  • Add pepper and salt to egg mixture. Set aside.
  • Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
  • Spread spinach mixture over the layer of cottage cheese.
  • Place a layer of sliced mushrooms over the spinach layer.
  • Pour egg mixture over the mushroom layer.
  • Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
  • At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
  • Bake in oven at 350 for 40 minutes or until firm in the center.

Nutrition Facts : Calories 400.3, Fat 27.2, SaturatedFat 11.9, Cholesterol 254.7, Sodium 918.1, Carbohydrate 16, Fiber 2.4, Sugar 2.2, Protein 24.1

EGG AND SPINACH CASSEROLE



Egg and Spinach Casserole image

A light egg dish great for any brunch.

Provided by momof3m's

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h

Yield 12

Number Of Ingredients 8

6 eggs, beaten
¾ cup onion, chopped
¼ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package small curd cottage cheese
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
  • Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 5.6 g, Cholesterol 157.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 14.6 g, Sodium 529.7 mg, Sugar 1.1 g

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