Vegan Spinach Cassarole
Vegan Spinach Cassarole

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan spinach cassarole. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegan Spinach Cassarole is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Vegan Spinach Cassarole is something that I’ve loved my whole life. They are fine and they look fantastic.

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.

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

The ingredients needed to make Vegan Spinach Cassarole:
  1. Get 16 oz. Fresh spinach
  2. Take 1 can creamed corn
  3. Take 2 potatoes cut into large chunks and boiled
  4. Take 10 oz. Butternut squash (diced and boiled or steamed)
  5. Prepare 1 tsp. Onion powder
  6. Prepare 1/2 tsp. Garlic powder
  7. Get 1 sleeve Ritz Crackers
  8. Make ready 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 this up with this special food vegan spinach cassarole recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!