Editor’s Tip: Spinach is more than 90% water, so squeeze as much liquid from it as you can to prevent the casserole from ...

Casseroles: the ultimate weeknight lifesaver. We can all appreciate this one-pan wonder that throws together simple ingredients for a fuss-free, comforting meal. But sometimes, casseroles can be a ...

To Store.Let the casserole cool completely. Cover it tightly with plastic wrap and foil, or transfer the leftovers to an airtight container.It will last in the fridge for 3-4 days.

Make ahead: The casserole can be assembled up to the layering of the vegetable mash and spinach, covered and refrigerated up to 4 days in advance. If baking directly from the refrigerator, add ...

Spinach and Artichoke Casserole. 3 12-ounce jars marinated artichoke hearts. 3 12-ounce bags of frozen chopped spinach, thawed. 8 ounces cream cheese, softened.

Add the spinach, 1/8 teaspoon of salt and the pepper, and cook, stirring, until the spinach has warmed through and any remaining liquid has evaporated, 1 to 2 minutes.

2 pounds Yukon Gold potatoes (4 large), unpeeled, scrubbed and cut into 1-inch pieces . 4 cups (10 ounces) bite-size cauliflower florets . 6 medium garlic cloves, halved ...

Potato, Cauliflower and Spinach Casserole. INGREDIENTS. 2 pounds Yukon Gold potatoes (4 large), unpeeled, scrubbed and cut into 1-inch pieces. 4 cups (10 ounces) bite-size cauliflower florets.

A Merry and Bright Cheesy Spinach Breakfast Casserole. Bright because Melissa Clark adds lemon zest to the eggy custard, and merry because you can assemble it ahead of time to free up your morning.

Half of the rich, garlic-infused mash is layered into a casserole dish, then that is topped with chopped spinach that has been sautéed with onion, salt and pepper.