Tomato And Spinach Casserole Recipes

TOMATO SPINACH CHICKEN SPAGHETTI

Steps:

• Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat.
• Add chopped chicken. I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well.
• Add red pepper flakes, and salt over all of the ingredients in the skillet.
• Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
• Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
• Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
• Cook pasta according to package instructions, until al dente.
• Drain. Add cooked and drained pasta to the skillet with the chicken and vegetables.
• Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
• At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil. It's optional but really tasty! Or you can add more olive oil from the jar from the sun-dried tomatoes.

SPINACH AND GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
• In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain.
• Stir in the spinach, cream cheese, condensed soup, sour cream, milk, salt and 1 cup of the mozzarella cheese. Stir over low heat, just until combined.
• Transfer to the prepared baking dish. Cover with foil. Bake for 20 minutes. Remove the foil; sprinkle with the remaining 1 cup of mozzarella cheese and the French-fried onions. Bake for 10 more minutes, or until the cheese is melted and the casserole is hot and bubbly.

RITA'S SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
• Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
• Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
• Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

BULGUR, SPINACH AND TOMATO CASSEROLE RECIPE - (4.3/5)

Steps:

• 1. Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl. 2. Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper. 3. Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together. 4. Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving. Note Advance preparation: You can assemble this a day in advance and refrigerate. The finished casserole will keep for 3 days in the refrigerator. The tomato sauce will keep for 3 days in the refrigerator if you want to get that done ahead as well.

TOMATO CASSEROLE

Steps:

• In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

FISH, TOMATO AND SPINACH CASSEROLE

Steps:

• Place fish in the bottom of a 7 X 11 inch casserole dish.
• Pour wine over the fish.
• Cover fish with the onion slices, then tomato slices.
• Combine chopped spinach and creamed spinach and spoon over the tomatoes.
• Sprinkle Parmesan cheese on top.
• Cover with plastic wrap and microwave on high for approximately 10 minutes or until fish is opaque in the middle, OR bake, uncovered, in a preheated 350 degree F. oven for 30 minutes, until fish is opaque and flakes easily with a fork.

TOMATO AND SPINACH CASSEROLE

Steps:

• Cook spinach; drain well.
• Sprinkle with lemon juice, and sourcream, mix with mushrooms that have been browned in 1 tablespoons butter and place in a casserole dish.
• On this place place sliced tomatoes sprinkled with salt and pepper.
• Sprinkle cheese on top and dot with remaining butter.
• Bake in 350* oven until browned; about 10 minutes.