Preheat the oven to 400 degrees F. Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes.

Pre-heat oven to 350-degrees F. Wash spinach (trim stems if using fresh bunches), and drain well. In a food processor, chop spinach to about the size of confetti.

Stir in the spinach and parsley and transfer the mixture to the prepared baking dish. Top with the frozen hashbrown patties or tots. Bake the casserole until golden brown and bubbling, 25 to 30 ...

Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan. In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several ...

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Preheat oven to 350 degrees F. Butter a large casserole dish. In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and ...

Add the creamed spinach to the potatoes and fold to combine. Add the mixture to an 8- or 9-inch square casserole dish. On a lightly floured work surface, roll the puff pastry out until the folds ...

Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.