This Spinach and Sautéed Veggie Casserole is the perfect way to use up any vegetables in the fridge. It is a versatile and family friendly dish, perfect for any night of the week!
Happy Thursday, I hope you are having a great week! My kids started back to school yesterday, so I started to tackle my massive “to do” list that grew exponentially over the summer. One of the items was cleaning out the refrigerator and freezer.
Check out some of my recent recipes using veggies from the garden!
We belong to a Community Supported Agriculture program, so we get a lot of fresh veggies every week. Unfortunately, this past week was so busy that I did not do as much cooking as I typically do. So, as I was cleaning out the fridge, I had a ton of fresh veggies that were on the brink of going bad. There was no way I wanted to throw any of them out, so I knew just what I needed to make for dinner, my Spinach and Sautéed Veggie Casserole.
Spinach and Sautéed Veggie Casserole
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This easy vegetarian dish has just 10 ingredients in it, however you can add or omit veggies to your liking!
- Extra Virgin Olive Oil
- Red Bell Pepper
- Orange Bell Pepper
- Cherry Tomatoes
- Cheddar Cheese
The spinach and sautéed veggie casserole is easy to prepare! Preheat the oven to 350 degrees, then heat up a pan and add olive oil. Next, add the spinach and sauté it until it is wilted. One thing to note is that 20 ounces of spinach is A LOT, the big container at the store or around 10 cups from the garden. The pan will be overflowing with the spinach at first, but it will cook down quickly. Once it is wilted, place it in the bottom of an 8×8 casserole dish that has been sprayed with cooking spray.
Then, heat up more olive oil in the pan and sauté the onions and bell pepper for 5 minutes.
Next, stir in mushrooms and cover the pan with a lid. Let cook for about 5 minutes or until the veggies begin to soften.
Remove lid and add garlic and butter, keep over heat until the butter has melted. Then, remove from heat and stir in the cherry tomatoes.
Place sautéed veggie mixture over wilted spinach in casserole dish.
Then, spread cheese on top and pop in the oven!
Bake at 350 degrees for about 20 minutes or until cheese has melted.
Let cool for about 10 minutes before serving the spinach and sautéed veggie casserole.
Spinach and Sautéed Veggie Casserole
- Preheat Oven to 350 Degrees
- Heat 2 Tbsp of olive oil over medium high heat in a large skillet.
- Add spinach and sauté for approximately 6 minutes, or until spinach is wilted.
- Place wilted spinach in a 2 quart dish.
- Heat Olive Oil in Skillet over medium heat. Add Bell Peppers and Onions to skillet and sauté for 5 minutes
- Next, add mushrooms, stir and cover skillet with lid for approximately 5 minutes or until veggies begin to soften.
- Remove cover from skillet and add minced garlic and 2 Tbsp of Butter, keep over medium heat until butter is melted.
- Remove from heat and add cherry tomatoes.
- Place sauteed veggies & butter mixture over wilted spinach in baking dish.
- Spread cheese evenly over the top.
- Bake at 350 degrees on center rack of oven for approximately 20 minutes or until cheese has melted.
So Tell Me…
Do you get creative with things in your refrigerator? Do you have a favorite side dish? What do you do when you have fresh fruit and veggies on the brink of going bad?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a Great Week!
Note: This post was updated on 8/30/2019. It was originally published on 11/27/2017.