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How To make Creamy Spinach and Beef Layered Casserole
8 oz uncooked mini
(4 cups)
Lasagna noodles or medium Egg noodles 1 lb Ground beef
1 c Chopped onion
1 c Garlic :
minced
1 c cream mushroom soup (10 oz.)
1 can Mushroom pcs.and stems :
(4 oz.)
1 lb frozen cut leaf spinach thawed, squeezed
1 container cottage cheese :
(24 oz.)
3 Eggs
1 pkg soft chive cream cheese -- 8 oz.
2 3/4 oz. french fried onions
Directions: Oven 350 Bake for 35-40 min. Grease 13 x 9 in. baking dish. Cook noodles to desired doneness as directed. drain. In medium skillet, cook, ground beef, onions, and garlic. over medium-high heat until beef is browned; drain if needed. Add soup and mushroooms; mix well. In large bowl, combine spinach, 2 cups cottage cheese and 2 eggs; mix well. In another large bowl, combine cooked noodles remaining 1 cup cottage cheese and remaining egg, toss gently. In greased dish layer half of the noodle mixture, spinach and beef mixture, repeat layering. Cover with foil. cook 35 - 40 min. Remove from oven and sprinkle fried onions over top. Return to oven cook additional 5 minutes. Let stand 5 minutes before serving.
How To make Creamy Spinach and Beef Layered Casserole's Videos
Spinach Stroganoff Casserole
Serves 16
3 lb ground beef
1 1/2 tsp marjoram
1 tsp thyme
3 tsp salt
1 tsp pepper
1 1/2 cups tomato sauce
12 oz (1 1/2 cup) ricotta
12 oz (1 1/2 cup) cream cheese
2 cups frozen chopped spinach, defrosted and squeezed dry
16 oz pkg egg noodles
Parmesan
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Creamy Spinach and Artichoke Enchilada Casserole GF ~ DF
Wow! Talk about a luscious sauce! This gluten-free, dairy-free, vegetarian dish is a real crowd-pleaser. The creamy corn sauce complements the vegetables and makes a great spinach and artichoke casserole for a big dinner. You can roll the enchiladas but I made them into a casserole to keep it simple. Worth a try when you have to make a dish for family or company. #spinachandartichoke #mexicancasserole #vegetariancasserole
Ingredients:
Sauce:
1 - 28 oz can of gluten-free green enchilada sauce (or you can use a 15 oz can)
1 - 15 oz can of creamed corn
2 T. nutritional yeast
1 T. gluten-free taco seasoning
1 jalapeno diced (optional)
1/4 C chopped cilantro
1/2 C dairy-free sour cream or dairy-free yogurt or full-fat coconut milk or your favorite dairy-free milk
1 - 4 oz can diced green chilies
Filling:
Oil for frying tortillas
10 gluten free corn tortillas
1 med onion diced
1 T. minced garlic
1 -15oz can kernel corn drained
1 bag frozen spinach with water squeezed out
1 jar or can of artichoke hearts diced (not marinaded)
1 -15 oz can seasoned black beans or pinto beans
1/2 C. dairy free sour cream
1/4 -1/2 C chopped cilantro
1/2 t. salt
1 t. black pepper
Heat oven to 350 °
Place sauce ingredients into a blender and blend until smooth.
Prepare your tortillas the way you want, I dipped mine in hot oil for a couple seconds.
Melt 1/2 T plant based butter into a pan, add drained corn kernels and saute on medium high heat stirring constantly to slightly brown corn (this step is optional)
Add 2 T of oil of your choice to pan and add onions and saute until tender and then add garlic saute for 1 minute stirring to stop from burning.
Add squeezed spinach, chopped artichoke hearts, 1/2 corn, beans and mix. Saute for about 4 minutes stirring. Take off heat.
Add sour cream, salt, and pepper and stir together. Prepare oiled pan.
Put 1/4 cup sauce in pan and start the layers with tortillas, filling and sauce. Repeat ending with tortillas and sauce.
Top with balance of corn kernels and cilantro.
Bake for 30-40 minutes (Place pan under dish to avoid over flowing)
Thanks to cameraman Paul
Email: mynanasapron@gmail.com
One Pot Spinach And Potato Casserole Recipe | Spinach And Potato Bake | Easy One Pot Dinner Recipe
Click for the detailed written recipe!
The perfect one pot spinach and potato casserole recipe. Delicious one pot dinner recipe. Here’s how to make a spinach and potato bake.
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INGREDIENTS:
Butter – 1 tbsp
Garlic – 3-4 cloves, chopped
Onion – 1 small, diced
Salt – as per taste
Potato – 2 small, sliced
Spinach – 125 gms, roughly chopped
Thyme – 1/2 tsp
Eggs – 4
Milk – ¼ cup
Nutmeg Powder – 1/8 tsp
Chilli Flakes – ½ tsp
Thyme – ½ tsp
Salt and Pepper – as per taste
Mozarella Cheese – ¼ cup, grated
Cheddar Cheese – ¼ cup, grated
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