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
Creamed Spinach
Following up on last week's creamed corn episode, this classic side dish also delivers on the creamy texture with a mix of chopped spinach, shallots and garlic. This is very easy to make, especially if you use frozen chopped spinach, and is terrific with beef dishes.
How to make Spinach Lasagne: easy recipe
Creamy, cheese-filled layers of lasagne with spinach - a healthy and vegetarian friendly recipe. Perfect for dinner meals.
Spinach Lasagne
750g cooked spinach
500g ricotta cheese
1 litre bechamel sauce
250g grated parmesan
Pasta for lasagne
Salt and pepper
Recipe serves 6/8
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Potato, Beef, Spinach Casserole Loaf
I found this recipe online and it looked really good and interesting. So I thought I'd give it a try. It was definitely yummy but I don't think it was worth the trouble of putting it in a loaf pan. Next time I'll just layer it in a regular casserole dish. I'll link the recipe below.
Potato, cheese and spinach casserole loaf
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#casserole_recipe; #be_kind_to_animals; #adopt_dont_shop;
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Spinach and Cream Cheese Lasagna Casserole-Episode 29
Hi Friends!
I posted a picture of this dish about a month ago on my IG and a fan requested the recipe.
It was made on one of my very intense chill days. So, you will not see me at all in this one because ‘bad hair days ‘ and ‘PJ days’ are real things for me during this pandemic.????
As a reminder, my recipes are a just guide to inspire you. Feel free to tweak it and make it your own.
Please remember to hit like, subscribe, and share.
Peace!
DeeDee
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Spinach and Cream Cheese Lasagna Casserole
1 lb ground beef 80% lean
1 lb Italian ground sausage mild
Pinch of salt
2 teaspoons All Purpose Seasoning (HEB Adam’s Reserve❤️)
I box of lasagna noodles-broken into thirds
1 jar of 24 ozs plus 1/2 jar Bertoili Marinara sauces-basil and tomatoes
1 -10 oz can fire roasted diced tomatoes-,half drained
1 teaspoon dried rosemary
1/2 garlic powder
1/2 tablespoon Italian seasoning
1/2 tablespoons Worchestire sauce
1/2 tsp Tony’s Chachere’s Creole Seasoning
1 bag 6 ozs Fresh baby spinach
1/4 cup vegetable broth
1 tablespoon unsalted butter
1 tablespoon heavy cream
6 oz cream cheese -soften
3-4 oz Monterey Jack cheese -melted
6 oz Tillamook Mexican cheese-shredded
***Optional-1/4 teaspoon of sugar
Directions
Preheat oven 350.
9 x 13 Baking Dish
Break lasagna noodles up into thirds.
Cook lasagna noodles according to package directions 7-9 minutes.
Brown the meats together and add pinch of salt, Rosemary, Italian seasoning Worchestire sauce,and green and yellow onions in skillet .
Drain the oil from the meat in a colander .
Add meat back to skillet with spaghetti sauce, fire roasted tomatoes , and optional sugar to skillet on medium heat.Stir gently for 3-5 minutes.
Taste to test and add spices if desired.Stir well.
Saute spinach in separate skillet with butter and vegetable broth for 5 minutes only.
Add spinach and broth to marinara meat mixture.
Stir well and simmer 5 minutes. Remove from heat.
Spoon just a little of the meat sauce into the bottom of the baking dish.
Add remaining meat and spinach mixture to lasagna noodles. Mix well.
Lightly melt cream cheese , Monterey Jack ,and heavy cream and add to the lasagna noodles and meat sauce . Mix well.
Layer the meat sauce and lasagna noodles into a baking dish. Layer the cheese. Then repeat layering the lasagna with meat sauce and top with a layer of shredded cheese.
Cover the lasagna casserole with foil and bake 25-30 minutes or until cheeses are melted.
Let cool for 5 minutes before serving.
BEST WAY To Eat Spinach Mushroom & Potato Puré Casserole
One of the best dishes you can make with spinach. It has a potato base, spinach mushroom, and bechamel layer and topped with cheese. Written recipe:
It is so good you will want to eat the second plate so you can serve it with a simple soup or as is without the need for anything more.
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Ingredients for spinach, mushroom, and potato puré casserole:
For the potato puré:
5 big potatoes
2-3 tbsp butter
1 cup or less whole milk
salt to taste
For the Spinach Mushroom Layer:
1 big onion
4 tbsp olive oil
500gr. spinach
300gr. mushrooms
salt, black pepper to taste
For the Bechamel Sauce:
3 tbsp olive oil or 2 tbsp butter
2 tbsp all-purpose flour
1+1/2 cup milk
dash of nutmeg
salt to taste
grated mozzarella or fresh kashar cheese for topping
Festive Turkish Dinner (With Planning Guide): ↪️
Easy Turkish Manti In 20 Minutes! ↪️
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