Vegan Spinach Cassarole

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegan spinach cassarole. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cook like a Pro Make dinner tonight, get skills for a lifetime. Try exclusive recipes with step-by-step video instruction from Pro instructors. Lots of spinach, lots of rice and lots of cheese in this hearty casserole. Cheddar cheese, hot sauce and spinach are added to a flour roux, and then combined with vegetables and rice in a large casserole dish.

Vegan Spinach Cassarole is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Vegan Spinach Cassarole is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have vegan spinach cassarole using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegan Spinach Cassarole:
  1. Prepare 16 oz. Fresh spinach
  2. Take 1 can creamed corn
  3. Take 2 potatoes cut into large chunks and boiled
  4. Prepare 10 oz. Butternut squash (diced and boiled or steamed)
  5. Make ready 1 tsp. Onion powder
  6. Prepare 1⁄2 tsp. Garlic powder
  7. Make ready 1 sleeve Ritz Crackers
  8. Prepare Old Bay Seasoning

We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! —Laura Haugen, Portland, Oregon. Drain most of the liquid out of the spinach by gently squeezing it, but don't squeeze it completely dry. Add the spinach to the pasta, along with the sauce, mixing until the pasta is thickly coated.

Instructions to make Vegan Spinach Cassarole:
  1. Start preheating oven to 400 degrees while you prep everything on the stovetop.
  2. In a large pot bring 2 cups of salted water to boil (you can use vegetable stock or any broth you like for added flavor). Add spinach and boil until cooked tender. Drain most of the liquid, reduce heat, and return pot to burner.
  3. Add creamed corn and veggies. I used canned white potatoes and steam in the bag butternut squash. Sweet potatoes and carrots are options as well. If you are peeling and boiling your veggies (bless your heart) just make sure you leave them in chunks (no dicing) so they don't fall about in the rest of the cooking process. Additionally boil until tender but not "done", we do not want a mashed cassarole in the end.
  4. Add onion and garlic powder, stir and let simmer 2 or 3 minutes. I use powders for this recipe because the texture and flavors of fresh garlic and onion overpower the other veggies.
  5. Add cassarole mixture to a standard size cassarole dish. Top with a sleeze of crushed Ritz crackers and sprinkle with Old Bay Seasoning. You could substitute crushed potato chips for the crackers and chipotle pepper for old bay if you would like.
  6. Bake uncovered for 20 minutes in 400 degree oven. Let cool for 10 minutes before serving.
  7. Enjoy!

Drain most of the liquid out of the spinach by gently squeezing it, but don't squeeze it completely dry. Add the spinach to the pasta, along with the sauce, mixing until the pasta is thickly coated. Add the sherry, Dijon mustard, nutritional yeast, granulated onion, and nutmeg, stirring well. Add salt and pepper, and adjust seasonings to taste. Zucchini Corn Tamal Casserole: Skip making fussy individual tamales and try this easy vegan dish instead.

So that is going to wrap it up with this exceptional food vegan spinach cassarole recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!