spinach casserole

Spinach And Pancetta Strata

olive oil

pancetta,

onion,

(10-ounce) box chopped frozen spinach, thawed, squeezed dry

garlic cloves,

salt

black pepper

nutmeg

Parmesan

milk

eggs

Spinach and Pancetta Strata

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.

Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.

Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

OH yea baby!  people: keep it simple and FOLLOW the recipe!   I made this at 8 pm the night before and served it at 6 pm the next day.... beautiful!   I added some freshly shredded mozzerella and a sprinkling of freshly ground fennel and a smack of garlic salt and it was KAPOW!!!  amazing!!!  thank you Giada!  I also made your olive oil citrus cake today too... (made it before and it's amazing as well!)

I love this recipe and have made it a couple of times.  I especially love recipes that I can clean out the fridge with.  I have substituted one leek for the onions, added romano cheese instead of the Parmesan and bacon for the pancetta.  Other than those small changes I followed the recipe.  

As a 'strata virgin" I was a bit cautious after reading all the comments about being 'soggy', "bland", "bready." But I followed the recipe exactly (albeit did add a bit of swiss cheese to each layer, subbed 2 large shallots for the onions, used 10oz of bagged spinach instead of the frozen, and 1 pound of bacon in place of the pancetta and it was AMAZING!  I did soak the strata in the fridge overnight and the next day was worried it would be too bready/dry as the moisture was completely soaked into the bread.  However,the eggs baked up light and fluggy and the bread was perfect (couldn't even tell it was in there!.  And bland? No way.  I didn't add anything other than the ingredients called for and it was very flavorful.  (I did use an Italian Rustic loaf from a local bakery.  Now that I've made it once I may 'tweek' it with more herbs and maybe some mushrooms and/or asparagus.  But the "base" componets are great!  

Amazing recipe.  Totally knocked it out of the park.  Per the suggestions on the soggy spinach, I used fresh baby spinach instead and it was perfect.  Also used just 2 cups of skim milk with about 1/4 cup of half &amp; half and used shaved Parmesan. (doubled the parm. Let it sit in fridge for,an hour and half, baked for 55 and it was a Huge hit..  Will def be a standard in our house.

I've made this alot! I made this for a Christmas party my husband had at work and it was GONE! People asked me for the recipe. My son used to take it to work for lunch! Everyone who tastes this loves it! Absolutely to die for! (Do you get the impression I love. This?) Try it! You and everyone who tastes it will love it!

I did not read reviews before cooking, wish I would of. It would of saved me a lot of time and money because I ended up having to toss the entire thing. Went word for word by the recipe. I made it the day after I saw it on tv. It cooked for an hour, took it out, bread was still super soggy then cooked it another hour and still soggy. Really was looking forward to this but 3 cups of milk and 10 eggs is way TOO MUCH liquid for this I would reduce it to half And maybe that would help. The top looked perfect but the inside never cooked through. I left it in the fridge for an entire day before cooking. Too bad my and I were super excited about it. 

This is a huge hit every time I make it. My husband absolutely loves it and I now get requests from other family members. I follow the recipe exactly and let it sit overnight, except I bake it for a little bit longer, about 10 minutes. Eat it with a little tabasco and it's the perfect combination. This is my go-to recipe for brunches or for those extra special breakfasts/lunches. Love it!

Huge hit at brunch. I added chopped asparagus, 4 strips of bacon, some finely shredded swiss cheese, and had a combo of sourdough and ciabatta(mostly sourdough). Definitely let the strata soak overnight if you can, as is makes the consistency of the bread perfect. No problems with the tough crust on the sourdough.

I read every single review and did a test run this weekend.  I did take the advice of some of the other reviewers and I added more onion, used ciabatta bread, and added more cheese.  I also added a couple strips of bacon.  I brought it in to work and had people taste it.  they loved it.  so I will be making it again in two weeks.  This time, though, I will add more cheese. I did use the Italian five cheese blend.  I will take out a little bit of the bread, not much, and add more cheese to counteract the breadiness. But it is very tasty and I highly recommend it.  I also let it chill overnight, which I think helped keep it from being soggy.  

This is a delicious recipe!  The first time I did it, I followed the recipe exactly and it was a tad watery (I think I didn't get all of the water out of the spinach). So the next time I didn't put the spinach in (and added extra cheese and garlic... because, well, why not) and cooked it a little longer and it as amazing!  Huge hit! Thank you Giada!

https://www.foodnetwork.com/videos/spinach-and-pancetta-strata-64374

Perfect for a Sunday brunch, bake a delicious spinach & pancetta strata.

Want a quick, cheap, and healthy meal prep that’s delicious? Try this Easy Cottage Cheese Casserole recipe that only needs a few ingredients!

Easy Cottage Cheese Casserole

Large Whole Eggs

Cloves Minced Garlic (2 Teaspoons)

Teaspoon Onion Powder

Teaspoon Chili Powder

Tablespoons Parmesan Cheese (60 grams)

Cups Cottage Cheese (452 grams Fat Free)

Cup Spinach (or Kale)

Chop up your Spinach and mix everything together in a large bowl

Add your mix into an oven safe dish

Bake on 350F/176C for 15-20 minutes or until the sides start to bubble

https://embed.mediavine.com/videos/p5zaj03mpyee2wxhwqwa

Creamy Chicken Casserole prepared with tender chunks of white meat chicken and wilted spinach in a creamy cheddar sauce, and sprinkled with buttery cracker crumbs!

Creamy Chicken Casserole

chicken breasts, (diced)

Salt and fresh ground black pepper, (to taste)

oz bag frozen cut up spinach

sour cream

mayonnaise

cheddar cheese

paprika

garlic powder

onion powder

sleeve ritz crackers, (crushed)

butter, (melted)

Chopped fresh parsley, (for garnish)

Preheat oven to 350˚F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Heat olive oil in a large skillet set over medium high heat.

Add cut up chicken to the hot oil; season with basil, salt, and pepper, and cook for 5 minutes, stirring occasionally.

Add frozen spinach to the skillet and cook until spinach is thawed and chicken is cooked through; about 5 more minutes. NOTE: IF using thawed/fresh spinach, add it to the skillet only 2 minutes before the chicken is cooked through.

Transfer chicken and spinach mixture to previously prepared baking dish.

To the chicken, add sour cream, mayonnaise, and shredded cheddar.

Season with paprika, garlic powder, and onion powder; mix and stir until thoroughly combined. If it looks dry, add just a bit more sour cream or mayo.

Smooth out the top. Set aside.

Crush the ritz crackers and put them in a bowl; drizzle melted butter over the crushed crackers and stir to combine.

Sprinkle the crackers over the chicken mixture.

Bake, uncovered, for 30 to 35 minutes, or until casserole is hot and bubbly on the sides.

Remove from oven and let stand 10 minutes.

Garnish with parsley.

Serve.

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.

Spinach, Mushroom and Cheese Breakfast Casserole

extra-virgin olive oil,

rustic Italian bread, crust removed, cut into 1-inch cubes

salt and black pepper

cremini mushrooms, sliced (about 4 cups)

garlic,

baby spinach (about 5 cups)

Gruyere,

half-and-half

thyme

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
Food Network Kitchen
Food Network
Olive Oil, Italian Bread, Kosher Salt, Black Pepper, Cremini Mushrooms, Garlic, Thyme Leaves,
Baby Spinach, Gruyere, Parmesan, Eggs, HalfandHalf

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.

Meh….marginal at best. Not a lot of taste, needed more …something. I went ahead and “unsaved” this recipe.

Throwing this out.<br /> Tastes like olive oil and bread. 

This dish didn't have a lot of flavor &amp; my whole family didn't like it. 

Chicken Shepherd's Pie

Yukon gold potatoes,

Kosher salt

unsalted butter

all-purpose flour

tomatoes,

chicken broth

rotisserie chicken, (about 2 pounds)

spinach,

Cheddar cheese

1. For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes

2. For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often ,until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes.

3. Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.)

4. Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins.

5. Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes.

Delicious! I changed a couple things; 1) one can diced tomatoes, drained off some of the liquid instead of fresh tomatoes 2) plus @1/2 c mild salsa 3) leftover garlic mashed potatoes. It was wonderful!

I am a proud 3rd generation chicken shepherd. My father was a chicken shepherd, just as his father was before him. Nobody could run a flock like pa back in the day. He would have to run a lot because chickens can fly and he only had his flockstaff so you can imagine he would have to run fast to beat them. He usually didn’t. They got away. Running beats flying. But That’s just part of it. I’ve learned to take it all in stride. Chickenstride, that is (small scratchy little steps). We all just have to live our lives like an egg left out in the rain. Anyway just wanted to say thank you for dedicating this pie to us. Thank you!!!!                     

I made this without the tomatoes or spinach.  Instead I used a can of okra, corn, tomatoes (normal ~13 oz can).  Also didn't have a ricer for the pots, but do have a masher.  Worked the pots until nice and creamy, added a touch of milk to help.  Really tasty stuff!  Next time I think I'll use the broiler setting for the last 5 minutes or so for some more crispiness.

This was the first time I cooked and ate shepherds pie. It was ok. I will cook it again and kick it up a notch!!!

I made this twice already so great! I did a double batch and only used 1 bag of spinach. Added extra tomatoes and made 3 pounds of potatoes 

This works better as "chicken stew" than "shepherd's pie". Between the tomatoes and chicken, it is a very different flavor than shepherd's pie. After baking it had had too much liquid, but it was just right (the liquid was absorbed) after sitting in the fridge over night. It works better as a chicken stew after removing the mashed potatoes. <div>Adjustments and tips: </div><div>1) If served with mashed potatoes, double the quantity to ensure there is enough to cover your pan. </div><div>2) Reduce the butter in the mashed potatoes from 4 --&gt; 1 T make it lower fat.</div>

This quick and delish spinach casserole recipe is made with Boursin cheese which gives this easy spinach dish lots of pizazz!

Spinach Casserole Recipe

T unsalted butter

chopped onion,

t minced garlic

5.2 oz pkg herb and garlic souft Boursin cheese

t kosher salt

t black pepper

t nutmeg

Parmesan cheese (divided in half)

Ritz crackers crushed

Preheat oven to 400 with a rack in the middle of the oven.

Melt butter in a cast iron skillet or a regular skillet over medium heat.

Add onion and garlic and stir until soft, about 6 minutes.

Reduce heat to medium-low. Add soft cheese, salt, pepper and nutmeg and stir until cheese is melted. Stir in squeezed spinach and 1/4 c Parmesan cheese. Add cream and stir well.

If you are using cast iron and baking immediately, sprinkle with cracker crumbs and Parmesan. Bake until golden about 10 to 15 minutes.

If you are not using an oven-safe pan transfer to a 7 x 10&#8243; pan and follow baking instructions above.

This easy and delicious Spinach Casserole recipe will be a winner with even the pickiest eaters. Gluten free, low carb, and vegetarian, making it a great side dish or main if you need to accommodate special diets.

Spinach Casserole

eggs (, beaten)

cottage cheese

spinach

feta

onion

butter

Preheat oven to 350 degrees F.

Grease a 1 1/2- quart casserole dish and set aside.

Combine all the ingredients in a large bowl and then transfer to the greased dish.

Bake, uncovered, for about 40-45 minutes or until the center is nearly set.

Let cool for 5-10 minutes, then cut, serve, and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631062493/tli4clhxropneiaclju2.mp4

This delicious Spinach Casserole recipe with feta cheese will be a winner with even the pickiest eaters. Gluten free, low carb, and vegetarian, making it a great breakfast, brunch, side dish, or main if you need to accommodate special diets. And it’s so easy to make!

This Mediterranean dish is a typical southern Albanian traditional meal, called Shapkat. It's a Corn Pie Casserole with Spinach and Feta Cheese filling.

Spinach Corn Pie Casserole [Albanian Shapkat]

corn flour (17.6 ozs)

feta cheese

green onions onion

tbsps chopped fresh dill

Mix the corn flour with milk and a sprinkle of salt. Add water as needed to get it to be a thick consistency that can be managed by hand. You don't want the dough to be runny.&nbsp;

Chop spinach, it doesn't need to be fine. Put the chopped spinach in a bowl. Add chopped onion, more salt, dill and any other cooking greens you might like. Mix by hand and squeeze the spinach as you prepare the mix. This process makes the flavors really mix with each other.&nbsp;

Lay a piece of parchment paper on the baking tray. Separate the corn dough in 2 pieces: one about 3/4 and the other 1/4. Start spreading the bigger pieces in the bottom of the tray over the parchment paper.&nbsp;

Once the dough is even (use your hands or a spoon to help make it even), sprinkle few tbsps of olive oil over it. Then add the spinach mix. Then chop the feta cheese and spread it on top of the spinach.&nbsp;

Get the smaller dough piece and put it in a bowl. Add 2-3 tbsps of water and mix it well. You want this part of the dough to be runny. Spread over the spinach. It's ok for a little bit of spinach to show here and there. Also this layer will be a lot thinner than the bottom.&nbsp;

Lastly grab a handful of corn flour if you have any left and sprinkle over the pie.&nbsp;

Add the remaining olive oil by sprinkling it on top with&nbsp; a tbsp. It might seem like a lot of oil but both corn and spinach absorb it really well when cooking so the final baked casserole won't be too greasy.&nbsp;

Bake at 400 degrees for 10 minutes then lower temperature to 380 degrees and bake for another 20 minutes or until the surface is golden brown. Turn heat off and let the tray inside the oven for another 15 minutes. Serve warm with a side of greek yogurt.&nbsp;

Easy Rice Bake Casserole

butter,

cayenne pepper

Cheddar,

rice

parsley leaves

thyme leaves

basil leaves

Salt and black pepper

Preheat oven to 350 degrees F. Butter a large casserole dish.

In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Fabulous and Easy!<br />Added pine nuts, a dash of lime zest and fresh spinach.

This had no flavor. I added extra onion and a garlic clove and it was still bland. 

Just love this simple recipe!!!!   So tasty and like others, I upped the herbs just a tad and a bit more cayenne :).  Last time put in asparagus and loved it.  This time used brown rice and used a combo of cheeses as I need to get rid of partial packages.  Cheddar and gryere went into the rice mix and topped with an Italian blend left over from pizza night :)

Loved this and was so easy! I used the Publix frozen brown rice which made a little over 2 cups and cut everything else in half except I used all of the spinach and cheese. I didn’t have any of the herbs on hand so I left them out and did not miss them. Tasted great and great texture, and also colorful. I served it with pot roast and biscuits. Will make this again for sure. 

Fantastic! It’s very similar to one my mother used to make when I was growing up.  We used Swiss Chard out of the garden instead of spinach. Add toasted garlic croutons on top of the cheese and serve with fried chicken - one of my favorite childhood meals.  Thank you Neelys !<br />

Great taste and texture!! Added some spicy pan cooked beef and some Parmesan on the top when I put it in the oven. Came out fantastic!! Family very happy!  

Delicious! I added cut up chicken breasts and a can of cream of chicken soup. Turned out to be great one pot meal.

<i>I made this before reading the reviews.  No spinach on hand and made with only the onion. Also only fresh parsley on hand and left out the other herbs. This was served with a flavorful marinated pork tenderloin I needed a blander side dish. I made 1/2 recipe and cooked the full time, perhaps that is why it was dryer than expected, yet like many also will cut back the amount of rice to 3 cups for full recipe or 1 1/2 cup for 1/2 recipe.  Also reduce time to 20 minutes, yet my  husband loved it and when I told him I left out the spinach he said not to add it he liked it just the way it was.  I know I can improve my 1/2 recipe version and will make again.</i>

Delicious and easy way to combine the carb with the vegetable 

Instead of spinach, I added broccolini and some white mushrooms. I also used garlic and rosemary instead of thyme and parsley. I already cooked twice and it is very yummy! 

This is delicious! I added broccoli chopped small to the onion then spinach and chopped half rotisserie chicken - perfect!!!  Also used basmati rice cooked in broth

Great inspirational idea that leaves lots of room for personal variations. I used broccoli florets instead of spinach, green bell pepper, dried prosciutto, chicken hot dog sausage, evaporated milk and extra sharp cheddar.  Cooked and served in iron skillet.  Pair with leafy green salad and a glass of white wine (apple juice if under age), and voilà!  A casserolicious  rice dish.  Already, definitively part of my culinary arsenal 

Recipe was amaze balls! I added already made mac and cheese and chopped celery, it just made the dish a whole something new! LOVED this recipe!!!!

Great recipe to build on....I added Italian Sausage, red pepper flakes and a lot of garlic.  I also undercooked the rice a bit so it wouldn't get mushy.  I too added a cheese and panko topping....next time I will put chicken in it.    Someone else mentioned adding asparagus,  I will add that next time too, great idea.  Mushrooms would be good too...anything is possible! <br />

Great recipe to kick off from!  I used cooked  basmati rice, added some chopped asparagus and a minced clove of garlic to the onions-spinach saute, and pumped up the egg-milk mix with a few dashes of hot sauce. Also used fresh from my indoor herb garden some parsley and thyme.  Left out the basil altogether.<br /><br />Plus, I salted things along the way - every layer needs its own tasting and adjusting, so that the resulting dish won't end up being "bland." <br /><br />Ahh, I also used freshly grated parmigiano reggiano plus some crunchy  panko crumbs topped with a few dots of butter just before sticking the casserole in the oven.<br /><br />End result?  Delish!

I made this for my daughter and husband and they loved it...adding to my favorite side dish list...thank you, Patrick and Gina for a great recipe!

Gluten free, awesome and easy to make! Used fresh baby spinach not canned, with both yellow and red onions. Topped with Parmesan instead of more sharp cheddar and added 2 roasted cloves to sautee mix. Served with  grilled salmon. Delish!!!!

Very tasty recipe! Easy to make too. A good variation of cooking rice. Loved it.

I modified the recipe.I used coconut oil instead of butter in sauteing. I also used coconut almond milk. I did not have spinach. so did not sub anything. I added Sazon seasoning, garlic powder to the mix. Added Parmesan cheese to Cheddar topping. It turned out DELISH!!

Yummy and easy. Added some garlic. This is a great recipe to customize for your family's taste. 

Yes, this was awesome my children are very picky eaters and they loved it.

My husband and I really liked this dish.  I didn't have enough Cheddar cheese, but I also had some mozzarella and Monterey Jack cheeses, so I mixed them together and used that.  I had a 16 ounce bag of frozen spinach on hand, and I used the whole thing.   It turned out great, and I would make this again.

This is easy to make and tasty. I invited some of my family over to eat and made this for the first time and everyone liked it. I will make this again.

There is no mention as to how big a package of frozen is.  Where I live it is 500g.  So someone said this is like the goya recipe so googled that and they said to use an 8 ounce box of frozen spinach.  So in the end I used double the amount of spinach that I should have.  Other than that I followed the recipe exactly.  I really liked it but my husband didn't.  It certainly wasn't dry and it wasn't bland either.  To me it tasted like moist cheesy rice.   If I make it again I might add some meat that might make hubby happy.

I've made this recipe a few times and it's loved on each occasion.<br />It is easy and delicious. I used brown rice. It was terrific!

This recipe is a great basic theme that can be adapted to any vegetables, spices/herbs, or cheese you have around. I used baby spinach and a zucchini. I did not bother with the fresh herbs and used dried instead. Family loved it.

I added cooked shrimp, sliced carrots, and used 2 cups rice combined in a 2-qt casserole.  It was very good.  I didnt find it bland or dry at all.  

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