This fancy spinach casserole was stolen from a restaurant. Onions and mushrooms are cooked, then garlic, chipotle pepper and seasonings are added in. Two cheeses are mixed into until melted, then spinach and corn is added. Everything is transferred to a baking dish before a third cheese is sprinkled on top before baking.
Course
Vegetable
Prep Time20minutes
Cook Time25minutes
Servings6people
Ingredients
1lbbaby spinach
1small onionchopped
1cup(4 oz) sliced mushrooms
3clovesgarlicminced
1 ½tspminced chipotle pepper in adobo sauce
1tspseasoned salt
8ozpasteurized process cheese productcut into pieces
½(8 oz) package cream cheesecut into pieces
1cupthawed frozen corn
½cupshredded Monterey jack and cheddar cheese blend
Instructions
Preheat oven to 350 Spray 1 quart baking dish with nonstick cooking spray.
Heat large saucepan of water to a boil over high heat. Add spinach, cook 1 minute. Drain and transfer to bowl of ice water to stop cooking. Drain and squeeze spinach dry; set aside.
Cook bacon in same saucepan over medium-high heat until almost crisp, stirring frequently. Drain off all but 1 tablespoon drippings. Add onion to saucepan; cook and stir 3 minutes or until softened. Add mushrooms and bell pepper; cook and stir 5 minutes or until vegetables are tender. Add garlic, chipotle pepper and seasoned salt; cook and stir 1 minute.
Add processed cheese and cream cheese to saucepan; cook until melted, stirring frequently. Add spinach and corn; cook and stir 3 minutes. Transfer to prepared baking dish; sprinkle with shredded cheese blend.
Bake 20 to 25 minutes or until cheese is melted and casserole is bubbly; if desired, broil 1 to 2 minutes to brown top of casserole.
Recipe Notes
I substitute frozen spinach for the fresh spinach.