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Mushroom and Spinach Casserole Recipe

Looking for an easy mushroom and spinach casserole recipe? Learn how to make mushroom and spinach casserole using healthy ingredients.


Submitted by caffienefrog

Makes 8 servings



A vegetarian casserole as a desirable addition to any potluck party. Here's a different one that's not based on tomatoes.

Recipe Ingredients for mushroom and spinach casserole

1 cooking spray
4 onions, chopped
3 teaspoons garlic, minced
8 cups mushrooms, sliced
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons all-purpose flour
1 cup fat free milk
8 oz fat free cream cheese
2 teaspoons soy sauce
1 teaspoon tabasco
20 oz fresh spinach
19 oz lentils
11 oz roasted red pepper
3 cups seasoned croutons

Recipe Directions for mushroom and spinach casserole

  1. In Dutch oven, spray with cooking spray over medium heat; cook onions and garlic, stirring occasionally, for 10 minutes

  2. or until softened and starting to colour. Add sliced mushrooms, basil and salt; increase heat to medium-high

  3. and cook, stirring often, for about 10 minutes or until mushrooms start to brown and liquid is evaporated.

  4. Reduce heat to low Sprinkle with flour; stir well. Pour milk evenly over top; stir to blend. Cube cheese; add

  5. to pan and stir until melted. Stir in soy sauce and hot pepper sauce. Set aside.

  6. Meanwhile, rinse spinach, shaking off excess water In large heavy pot, cook spinach over medium-high

  7. heat, with just the water clinging to leaves and stirring once or twice, for about 4 minutes or until wilted.

  8. Drain in large sieve; let cool Firmly press out liquid; chop coarsely. Add to mushroom mixture, add lentils

  9. Spread half of the mixture in 13-x 9-inch (12-cup) baking dish. Drain red peppers; cut into bite-size pieces.

  10. Dot evenly over mushroom layer. Cover with remaining mushroom mixture, spreading evenly.

  11. To make ahead: Refrigerate casserole until chilled. Place plastic wrap directly on surface; wrap in heavy-

  12. duty foil and freeze for up to 2 weeks. Thaw in refrigerator for 36 hours or until no longer icy in middle.

  13. To serve: Press croutons evenly over surface Bake in 140o oven for about 30 minutes, or for 40 minutes if

  14. from refrigerator, or until bubbly and dark golden brown.

Categories

Main Dish

Nutrition Facts
Serving Size 382.1g
Amount Per Serving
Calories
491
Calories from Fat
127
% Daily Value*
Total Fat
14.1g
22%
Saturated Fat
7.3g
36%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
811mg
34%
Potassium
1525mg
44%
Total Carbohydrates
66.6g
22%
Dietary Fiber
25.0g
100%
Sugars
9.2g
Protein
27.7g
Vitamin A 166% Vitamin C 159%
Calcium 20% Iron 48%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in phosphorus
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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