Smoked Gouda And Spinach Rice Casserole Recipes

Steps:

• Preheat oven to 400 degrees F. Brush a 9-inch glass or ceramic pie pan with the soft butter and sprinkle half the Parmesan on top. Place the pan on a baking sheet.
• Squeeze the spinach in batches, very firmly by hand, to remove excess water. Put spinach in a food processor, along with the eggs, egg yolks, half-and-half, Gouda, flour, nutmeg, and salt and pepper to taste. Pulsing until mixture is an even green color with bits of spinach, about 30 seconds. Add the scallions and pulse briefly to mix. Pour mixture into the prepared pan. Sprinkle the top with the remaining 2 tablespoons Parmesan and paprika.
• Place on the lower rack of the oven bake until quiche is just set in the center, about 40 to 45 minutes. Cool completely on a rack before serving.

Steps:

• preheat oven to 350.
• Saute onion and garlic until tender.
• add undrained tomatoes and basil and bring to a boil.
• reduce heat and simmer for about 3-5 minutes.
• stir in cooked rice, spinach and half of the swiss cheese, salt and pepper.
• grease 2 quart casserole dish and place mixture inches.
• bake 35-45 minutes until it is completely heated.
• sprinkle remainder of cheese and the sesame seeds on top and serve.

Steps:

• Combine all ingredients in a 1 1/2 quart casserole dish. Bake at 350 degrees for 25 minutes or until cheese melts. Stir before serving.

Steps:

• In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute.
• Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper.
• Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds.
• Bake, uncovered at 350°F for 30-40 minute.

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.

Steps:

• PREPARE SMOKED GOUDA BECHAMEL:.
• In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
• Add the milk and bring to a boil, whisking constantly.
• Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
• Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
• Season with salt & pepper.
• Use right away or cover directly with plastic wrap and refrigerate.
• PREPARE THE SPINACH:.
• Preheat the broiler and position a rack 10 inches from the heat.
• In a large soup pot, bring 1/4 inch of water to a boil.
• Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
• Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
• In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
• Add the wilted spinach and cook, stirring, for 1 minute.
• Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
• Season with salt and pepper.
• Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
• Serve hot.

Steps:

• In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

Steps:

• Combine water and broth; set aside.
• Melt buter in a large nonstick saucepan Over medium heat.
• Add 1/3 cup shallots, cover and cook for 2 minutes.
• Add rice.
• Cook 2 minutes uncovered, stirring constantly.
• stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
• Adding salt and 1/2 cup broth mixture, stir until absorbed.
• Continue adding broth 1/2 cup at a time, stirring constantly.
• Besure broth is absorbed before adding the next (about 20 minutes total).
• Stir in Gouda, cook just until melted.
• Stir in arugula or spinach.
• Cook just until spinach is wilted.