Mexican

Espinaca Casserole - Abuelos Style takes 20 minutes to prepare.

Espinaca Casserole - Abuelos Style takes 20 minutes to cook.

Espinaca Casserole - Abuelos Style makes 10 servings.

The ingredients for Espinaca Casserole - Abuelos Style are:

5 pounds fresh leaf spinach, cleaned, stemmed and chopped
1 cup 1/4-inch diced smoked bacon
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon chipotle pur?e with adobo sauce
2 cups fresh diced onion
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoons seasoning salt
8 ounce processed cheese, cut into 2-inch cubes
6 ounce cream cheese, cut into 2-inch cubes
2 cup frozen whole-kernel corn
1/4 to 1/2 cup grated Monterey jack and Cheddar cheese combined

Here is how you make Espinaca Casserole - Abuelos Style:

Preheat oven to 350 degrees F.Braise spinach in stock pot until limp but still bright green.Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan.Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and saut? until onions and mushrooms are tender.Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously.Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well. Add corn and stir well. Cook for an additional three minutes and stir continually.Place in casserole and top with grated cheese.Heat in 350 degree F oven until cheese is melted.Number of Servings: 10Recipe submitted by SparkPeople user WEE-SPARKLE.

The nutritional information for Espinaca Casserole - Abuelos Style is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 299.9

• Total Fat: 16.5 g
• Cholesterol: 48.8 mg
• Sodium: 1,697.6 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 6.9 g
• Protein: 20.4 g

Espinaca Casserole - Abuelos Style is Mexican cuisine.