Scalloped Spinach Casserole Recipes

Steps:

• Combine spinach, onion, eggs, milk, cheese, salt, and pepper.
• Turn into 9x5x2" loaf pan; top w/ buttered crumbs.
• Bake at 350 degrees for 20 minutes or til knife inserted halfway between the side of the pan and the center comes out clean.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine spinach, cream cheese, mushroom soup and 1/2 of the fried onions; mix well. Transfer mixture to a 2 quart casserole dish and sprinkle with remaining fried onions.
• Bake for 20 minutes, or until heated through.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square, 3-inch deep baking pan or casserole.
• Cook bacon in a skillet over medium heat until crisp. Drain off all but 1 Tbls of the bacon grease. Add the onion to skillet and fry until tender but not browned, about 3 minutes.
• Beat the eggs in a large bowl, then add the spinach, flour and milk; stir until well blended. Add the bacon-onion mixture and stir to combine. Season with salt and pepper.
• Pour into prepared pan. Cover top with cracker crumbs and dot with butter. Bake until a knife inserted in center comes out clean, about 20 to 30 minutes (begin checking at 15 minutes).

Steps:

• Heat oven to 350 degrees. Coat a shallow 2-qt casserole dish with nonstick spray.
• Put soup, spreadable cheese and milk in a large bowl; whisk together. Put spinach in a medium bowl; stir in 3/4 c soup mixture. Stir potatoes in remaining soup mixture.
• Evenly spread 1/2 the potato mixture (about 3 cups) in the casserole dish. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
• Bake uncovered for 1 hour or until golden. For a crispier top, you can broil it for just a few minutes.

Steps:

• In a large bowl, combine the eggs, spinach, soup, onion, cheese and mayonnaise. Spoon into a greased 8-in. square baking dish. Toss the bread crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown.

Steps:

• Preheat oven to 450°F.
• Place potato slices in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer 6 minutes or until tender.
• *DO NOT overcook, or you'll get potato mush!
• Drain potato slices well; set aside.
• While potatoes are cooking, combine milk, broth, flour, salt, pepper, and nutmeg in a medium bowl; stir with a whisk until completely blended.
• Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add onions to skillet; saute 7 minutes or until golden, but not crisp.
• Reduce heat to medium; gradually whisk in milk mixture until blended.
• Cook 5 minutes or until thick and bubbly, stirring constantly.
• Add cheese, stirring constantly until completely melted and combined.
• Remove cheese mixture from heat.
• Arrange half the potato slices in the bottom of a 9x13-inch glass baking dish coated with cooking spray.
• Top with half the spinach, and half the cheese sauce. Repeat layers.
• Sprinkle with Parmesan cheese and bake, uncovered, at 450F for 15-18 minutes or until golden and bubbly.