Super Spinach Casserole With Bleu Cheese |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I couldn't find a recipe for spinach casserole that included everything I wanted, so, I made this up as I went. Thanks to Elle for collaborating with me! Measurements are approximate for seasonings and capers. Read more Ingredients:
4 boxes chopped spinach, defrosted and drained |
2 t margarine |
drizzle olive oil |
3/4 white onion, chopped |
2 t chopped garlic |
1-2 t worcestershire sauce |
1 small can sliced mushrooms, drained |
8 oz can artichoke hearts, drained and chopped |
1/8 t capers |
dash red pepper flakes (adjust to your liking) |
3/4 of a 16 oz container sour cream |
1 can cream of mushroom soup |
8 oz cream cheese |
2 c bag of mozzerella, divided into 1.5 c and .5 c |
1/2 c parmesan |
garlic pepper |
seasoned salt |
cayenne pepper |
4 oz crumbled bleu cheese |
perpperidge farm seasoned stuffing mix |
1/3 c chopped fresh tomatoes |
Directions:
1. Preheat oven to 350
2. Defrost spinach in microwave and drain all liquid
3. While spinach is defrosting, add margarine and EVOO to large skillet
4. When hot, add onion, garlic and worchestershire
5. Cook until onion is translucent
6. Add mushrooms, capers and chopped artichoke hearts
7. When spinach is thawed and drained, add to pan
8. Add Garlic Pepper, red pepper flakes, seasoned salt (very little salt needed)
9. Meanwhile, in large bowl, cream together the sour cream, cream cheese and mushroom soup
10. Sitr in 1.5 c mozzerella and parmesan
11. Stir in spinach mixture
12. Stir in bleu cheese and dash or two of cayenne pepper
13. Transfer to buttered casserole dish
14. Top with remaining mozzerella cheese and stuffing mix
15. Bake until bubbly
16. Top with chopped fresh tomatoes
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