SPINACH-MUSHROOM BRUNCH CASSEROLE
Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. (Sleep in or enjoy an extra cup of coffee with the extra time!) A big bowl of fresh-cut fruit makes the perfect side dish.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 9h
Yield 6
Number Of Ingredients 13
Steps:
- Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
- In a large skillet, melt butter over medium-high heat, until sizzling.
- Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
- Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
- Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
- Place the bun bottoms, with cut side up, in the casserole to form the top layer.
- Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
- In a bowl, stir together eggs and milk until blended.
- Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
- In the morning, let casserole sit at room temperature for about 30 minutes.
- Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 34.9 g, Cholesterol 237.8 mg, Fat 24.1 g, Fiber 2.8 g, Protein 25.2 g, SaturatedFat 12.3 g, Sodium 733 mg, Sugar 6 g
SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
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
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.
SPINACH AND MUSHROOM CASSEROLE
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
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
MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES
We've turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the "scrambled" eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.
Provided by Food Network Kitchen
Time 35m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
SPINACH AND MUSHROOM BRUNCH BAKE
I just love the combination of flavors in this recipe! Although this is a brunch recipe, I think its great for a lazy dinner meal as well! I usually do half the recipe, and it works fine that way too! Because it sits in the refrigerator for 8 hours, it is great to prepare the night before serving. Prep and cook time does not include the 8 hours of chilling time!
Provided by breezermom
Categories Brunch
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Remove the stems from the spinach. Wash thoroughly and pat dry. Tear the spinach into bite-size pieces. Bring 1/4 cup water to a boil in a large Dutch oven; add spinach. Cover and cook over medium-high heat for 2 minutes or until the spinach wilts. Drain and set aside.
- Place tomatoes in a small bowl. Add boiling water to cover, and let stand for 10 minutes. Drain and set aside.
- Saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender. Stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
- In the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender. Stir in the reserved spinach, ricotta cheese, 1/3 cup Parmesan cheese, and the bacon. Set aside.
- Slice the croissants horizontally into thirds. Place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish. Spread the reserved spinach mixture evenly over the croissant layer. Top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese. Place the remaining slices of croissants over the cheese, cut side down.
- Combine the eggs and the next 4 ingredients; pour over croissants. Cover and chill 8 hours. Sprinkle with the remaining 1/3 cup Parmesan cheese. Drizzle with the remaining 3 tbsp of butter.
- Bake, uncovered, at 350 degrees for 1 hour.
Nutrition Facts : Calories 499.1, Fat 32.9, SaturatedFat 18, Cholesterol 196.5, Sodium 991, Carbohydrate 33.3, Fiber 3, Sugar 8.3, Protein 18.9
SPINACH AND MUSHROOM CASSEROLE
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
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 EGG CASSEROLE
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
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
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