Whipping up a comforting dish that delights your taste buds and nourishes your body can sometimes feel like a tall order. Enter the Spinach Casserole with Tomato! This vibrant and wholesome bake is packed with savory flavors and nutrient-rich ingredients, making it the perfect choice for a family dinner or a cozy weeknight meal. With the rich taste of tomatoes and the fresh earthiness of spinach, it’s a delightful experience for the senses—both visually and flavor-wise. And this dish isn’t just delicious; it’s also simple to prepare, making it an ideal addition to your culinary repertoire. Get ready to discover why this casserole is your new favorite comfort food!
Why You’ll Love This Spinach Casserole with Tomato
This Spinach Casserole with Tomato has so much to offer! Here are some reasons why you’ll love making and sharing this dish:
- Quick and Easy: With a preparation time of just 15 minutes and a bake time of about 25 minutes, this casserole is perfect for busy weeknights!
- Perfect for Beginners: You don’t need to be a culinary expert to master this recipe. It’s straightforward with minimal steps, making it accessible to everyone, especially beginners.
- Ideal for the Whole Family: Both kids and adults will love the flavor profile of this dish, making it a great option for family dinners or gatherings.
- Economical: Most of the ingredients are pantry staples or easily accessible, keeping your grocery bill in check while serving a satisfying meal.
- Versatile: This recipe can easily be customized with different cheeses, spices, or added vegetables to suit your family’s tastes.
The Necessary Ingredients
To create this scrumptious Spinach Casserole with Tomato, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes or diced tomatoes
- 4 cups fresh spinach (or frozen spinach, thawed and well-drained)
- ½ teaspoon dried oregano or Italian seasoning
- Salt and black pepper, to taste
- ½ cup shredded mozzarella or Parmesan (optional)
- Optional: pinch of chili flakes
Notes and Substitutions on Ingredients:
- Olive Oil: Olive oil adds a rich flavor and is considered a healthier fat. If you prefer, avocado oil or coconut oil can be used as alternatives.
- Spinach: Fresh spinach lends a brighter flavor and color, but frozen spinach is a great time-saver. Just make sure to thoroughly drain it to avoid excess moisture in your casserole.
- Cheese: The optional cheese topping adds a wonderful creaminess to the dish. If you’re looking to cut dairy, you can omit it or use a vegan cheese substitute.
How to Prepare the Spinach Casserole with Tomato Step by Step
Getting this Spinach Casserole with Tomato ready is a breeze! Just follow these simple steps, and you’ll have a delicious meal in no time.
- Preheat your oven to 375°F (190°C).
- This ensures your casserole cooks evenly and reaches that bubbly, golden finish.
- Pro Tip: Preheating is important, especially for baked dishes, as it affects the texture and cooking times.
- Heat the olive oil in a skillet over medium heat.
- The oil creates a non-stick base and helps release flavors from the onions and garlic.
- Pro Tip: If you want to enhance the flavor, try using infused olive oil, like garlic or chili oil.
- Add the finely chopped onion and cook until soft and lightly golden.
- Cooking the onion until golden caramelizes the sugars, adding depth to your dish.
- Pro Tip: Stir the onions frequently to ensure they don’t burn.
- Stir in the minced garlic and cook until fragrant.
- Garlic cooks quickly, so keep an eye on it! We want it aromatic but not burnt.
- Pro Tip: Adding garlic later ensures it maintains its pungent flavor.
- Add in the crushed tomatoes, oregano, salt, and pepper; let it simmer for 5–7 minutes.
- This allows the flavors to meld, making the sauce richer.
- Pro Tip: For added flavor, incorporate a splash of balsamic vinegar or a sprinkle of sugar to balance the acidity of the tomatoes.
- Folding in the spinach, cook just until combined.
- You want the spinach to wilt down without overcooking it, preserving its vibrant color and nutrients.
- Pro Tip: If using frozen spinach, ensure it is well-drained to avoid excess water diluting the casserole.
- Transfer the mixture to a baking dish, top with cheese (if using), and bake for 20–25 minutes until bubbly.
- Baking this mixture allows the flavors to further develop and makes for a deliciously unified dish.
- Pro Tip: If you want a crispier top, switch to broil for the last 1-2 minutes, keeping a close eye to prevent burning.
Serving Suggestions
Now that your Spinach Casserole with Tomato is fresh out of the oven, here are some creative ideas for serving!
Perfect Pairings
- Drinks: Try serving this casserole with a light white wine like Sauvignon Blanc or a refreshing iced tea.
- Side Dishes: A crisp green salad drizzled with lemon vinaigrette or garlic bread would pair nicely with the casserole.
Occasions
- Weeknight Dinner: This dish is perfect for hectic evenings when you need a healthy meal fast!
- Special Occasion Meal: Add a nice bottle of wine, and it elevates the casserole for a celebratory dinner.
Serving Tips
- Individual Servings: Consider using ramekins for single-serving portions, which are great for a dinner party presentation.
- Garnishes: Fresh herbs like basil or parsley sprinkled on top can add a touch of freshness and color.
Storage and Reheating Tips
To make the most of your leftovers, follow these handy tips for storage and reheating.
Refrigerated
- Duration: Store in an airtight container in the refrigerator for up to 3-4 days.
- Type of Container: Use glass or BPA-free plastic containers to prevent leaching of chemicals.
Freezed
- If possible, packaging: Wrap individual portions tightly or freeze in airtight containers. It lasts up to 2-3 months in the freezer.
- Defrosting: Thaw overnight in the refrigerator before reheating for best results.
Reheating
- Best method: For microwave, heat in short intervals (1-minute bursts) until warmed through. For oven, preheat to 350°F (175°C) and heat for about 15 minutes or until bubbly.
Guaranteed Success Tips
To ensure your Spinach Casserole with Tomato turns out perfectly every time, keep these golden rules in mind:
- Don’t overcrowd the pan: When sautéing onions and garlic, give them enough space to cook evenly without steaming.
- Use quality tomatoes: Opt for a brand you love, as they greatly impact the flavor of the dish.
- Don’t overbake: Watch the casserole closely—overbaking can turn fresh spinach into a mushy texture.
Recipe Variations
Once you’ve mastered the basic recipe, explore these fun variations to keep things exciting:
- For a spicy version: Add 1 teaspoon of cayenne pepper or a dash of hot sauce to the sauce mixture for an extra kick.
- For a vegan version: Replace the cheese with nutritional yeast for a cheesy flavor without dairy and use flax eggs (1 tablespoon of ground flaxseed + 3 tablespoons water = 1 egg) if you want to add an eggy component.
- Add protein: Incorporate cooked quinoa, lentils, or shredded cooked chicken or turkey for a heartier meal that’s packed with protein.
Frequently Asked Questions (FAQ)
- Q: Can I prepare this casserole ahead of time?
- A: Absolutely! Prepare the casserole up until baking, cover it, and store it in the refrigerator. You can bake it when you’re ready to eat, adding a few extra minutes to the baking time if cooking from cold.
- Q: Can I use canned spinach instead of fresh or frozen?
- A: While you can, canned spinach is often mushy and milder in flavor. If using canned, make sure to drain and rinse it thoroughly.
- Q: What should I do if my casserole is too watery?
- A: If you find your casserole has excess liquid, you can simmer the tomato mixture for longer before adding spinach to reduce moisture.
- Q: How can I make this casserole gluten-free?
- A: This recipe is naturally gluten-free! Just check the labels on your canned tomatoes and cheese to ensure they are gluten-free.
- Q: Can I use different fresh vegetables in this recipe?
- A: Definitely! Bell peppers, zucchini, or mushrooms can be excellent additions to the casserole for added flavor and nutrition.
- Q: Why does my casserole not look as golden as yours?
- A: Oven temperatures can vary; using the broil setting for the last couple of minutes can create that beautiful golden top.
- Q: Can I make this recipe in advance and freeze it?
- A: Yes! Freeze the casserole uncooked, and it can be baked directly from the freezer; just increase the baking time.
With these tips and the fantastic Spinach Casserole with Tomato recipe, you might find yourself having dinner guests over just for an excuse to whip it up. Enjoy the cooking journey!
Spinach Casserole with Tomato
A vibrant and wholesome bake packed with savory flavors and nutrient-rich ingredients, perfect for a family dinner or cozy weeknight meal.
Ingredients Â
Base Ingredients
- 2 tablespoons olive oil Can substitute with avocado or coconut oil.
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 14 oz can crushed or diced tomatoes
- 4 cups fresh spinach Can use frozen spinach, thawed and well-drained.
- ½ teaspoon dried oregano Or Italian seasoning.
- to taste Salt and black pepper
- ½ cup shredded mozzarella or Parmesan Optional, for a creamy topping.
- pinch chili flakes Optional, for a spicy kick.
InstructionsÂ
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat.
- Add the finely chopped onion and cook until soft and lightly golden.
- Stir in the minced garlic and cook until fragrant.
- Add in the crushed tomatoes, oregano, salt, and pepper; let it simmer for 5–7 minutes.
- Fold in the spinach, cooking just until combined.
- Transfer the mixture to a baking dish, top with cheese if using, and bake for 20–25 minutes until bubbly.
Notes
This casserole is versatile and can be customized with different cheeses or spices. For added flavor, consider splashing balsamic vinegar or incorporating cooked protein like quinoa or shredded chicken.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gSodium: 400mgFiber: 5gSugar: 6g
Tried this recipe?Let us know how it was!