Best 2 Spinach Mushroom And Cheese Casserole Recipes

Spinach mushroom and cheese casserole is a delightful and flavorful dish that combines the earthy flavors of sautéed spinach and mushrooms with a creamy cheese sauce and a crispy breadcrumb topping. Whether you're looking for a hearty vegetarian main course or a delectable side dish to complement your favorite protein, this casserole is sure to satisfy your cravings. Its vibrant colors and inviting aroma make it a perfect dish for both casual family gatherings and special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

SPINACH, MUSHROOM AND CHEESE CASSEROLE

Spinach, Mushroom and Cheese Casserole image

Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.

Provided by PsychoCasseroleStep

Categories Spinach

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 loaf day-old Italian bread (8 oz)
1 tablespoon oil, preferably canola
1 onion, diced
8 ounces mushrooms, trimmed and sliced
1 teaspoon dried thyme, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
6 eggs
2 cups milk
4 ounces shredded cheddar cheese, 1 cup

Steps:

Coat 9" deep-dish pie pan with cooking spray.
Cut bread into 1/2" thick slices; cut slices into quarters.
In skillet heat oil over medium heat.
Add onion; cook until softened, 5 minutes.
Increase heat to medium-high.
Add mushrooms 1/2 tsp.
thyme salt and pepper.
Cook, stirring occasionally, until tender, 8 minutes.
Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
Tuck remaining bread pieces into vegetable mixture.
Combine eggs milk, cheese and remaining thyme; pour over vegetables.
Cover.
Refrigerate at least 1 hour or overnight.
Preheat oven to 350 degree; remove cover.
Bake until cooked through and golden, about 1 hour.

Nutrition Facts : Calories 406.6, Fat 18.9, SaturatedFat 8.3, Cholesterol 242.7, Sodium 996.2, Carbohydrate 39.1, Fiber 4.5, Sugar 5.3, Protein 21.8

Tips:

Use fresh spinach for the best flavor and texture.
If you don't have fresh spinach, you can use frozen spinach. Thaw it completely before adding it to the casserole.
Use a variety of mushrooms for a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Grate your own cheese for a smoother, more even melt.
Don't overcook the casserole. It should be cooked until the spinach is wilted and the cheese is melted and bubbly.
Serve the casserole hot with a side salad or roasted vegetables.

Conclusion:

Spinach, mushroom, and cheese casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover spinach and mushrooms. With its creamy, cheesy sauce and tender spinach and mushrooms, this casserole is sure to be a hit with the whole family.