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.
Yield 8 servings Number Of Ingredients 13 Steps:
Layer half of the sweet potatoes on the bottom of a greased slow cooker. Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach. Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach. In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper. Pour the egg mixture over the vegetables. Top with cheddar cheese. Cover and cook on low for 6-8 hours. Carefully remove lid and serve hot. Enjoy!
Time 1h10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Cut coarse stems off spinach. Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit. Shake spinach to get rid of excess water and put it in a large bowl. Set aside. Cut off stem top and root bottom of each zucchini. Slice in 1/4-inch slices and add to spinach. Cut stem top and root bottom off onions. Cut onions in half lengthwise from stem top down. Put each half flat-side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise. Add onions to bowl. Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces. Add to bowl. Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed. Season with salt and pepper to taste and turn to mix well. Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top. Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended. If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes. If they aren’t done, bake another 5 to 10 minutes before adding cheese. Serve hot. Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.
Time 50m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Thoroughly mix all ingredients. Pour mixture into a greased 9 inch pie plate (I have also used a square casserole dish as well). Bake at 350 for about 40 minutes or until center is set. Once out of the oven, I usually let it sit for 5 or 10 minutes. To serve, either cut into wedges, or squares, depending on what type of dish you used.
More about “spinach veggie casserole recipes”
Time 8h55m Yield 8 Number Of Ingredients 9 Steps:
Spray a 9x13-inch baking dish with nonstick spray. Layer bread cubes evenly across the dish. Beat eggs, milk, salt, and pepper in a large bowl. Pour mixture evenly over the bread cubes. Sprinkling in even layers, top with 1 cup Monterey Jack cheese, then spinach, then sliced mushrooms, then remaining cheese. Cover and refrigerate, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerate and uncover. Bake in the preheated oven until set, 40 to 45 minutes.
