Gravy And Biscuit Casserole With Spinach And Cheese

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients

Ingredients:

• Biscuits (canned or homemade)
• Spinach (fresh or frozen, thawed and drained)
• Cheese (shredded cheddar, mozzarella, or a combination)
• Gravy (homemade or store-bought)
• Milk
• Salt and pepper
• Onion (optional)
• Garlic (optional)

For the biscuits:

Ingredients for the biscuits:

2 cups all-purpose flour, plus extra for dusting
1 tablespoon baking powder
half teaspoon baking soda
half of teaspoon salt
1 cup chilly buttermilk, plus more for brushing
half cup cold unsalted butter, cut into small cubes

Instructions:

Preheat oven to 450 levels F (230 degrees C).

In a big bowl, whisk collectively the flour, baking powder, baking soda, and salt.

Use your fingers to work the butter into the flour combination till it resembles coarse crumbs.

Add the buttermilk and blend till the dough just comes together. Do not overmix.

Turn the dough out onto a frivolously floured surface and knead a couple of instances until it is smooth and elastic.

Roll out the dough to a 1/2-inch thickness. Cut out biscuits utilizing a 2-inch cutter.

Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with buttermilk.

Bake for 12-15 minutes, or till golden brown.

2 cups allpurpose flour

Ingredients:

For the biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
half of teaspoon baking soda
half of teaspoon salt
1 cup milk
1/4 cup melted butter

For the sausage gravy and biscuit casserole:
1/4 cup butter
1/4 cup all-purpose flour
four cups entire milk
1 cup shredded cheddar cheese
half teaspoon salt
1/4 teaspoon black pepper

For the filling:
1 package deal (10 ounces) frozen spinach, thawed and drained
1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. To make the biscuits: In a large bowl, whisk collectively the flour, baking powder, baking soda, and salt. Add the milk and melted butter and stir until simply mixed. Do not overmix.

3. Drop the biscuit dough by spoonfuls onto a greased baking sheet. Bake for 10-12 minutes, or till golden brown.

4. To make the gravy: In a big saucepan, melt the butter over medium warmth. Whisk within the flour and cook for 1 minute.

5. Gradually whisk within the milk until clean. Bring to a simmer and cook, stirring continually, till thickened. Stir within the cheddar cheese, salt, and pepper.

6. To assemble the casserole: In a large bowl, mix the spinach, mozzarella cheese, and gravy. Pour the mixture into a 9×13-inch baking dish.

7. Top with the biscuits and bake for 20-25 minutes, or until bubbly and heated through.

8. Let cool for a couple of minutes earlier than serving.

1 tablespoon baking powder

Ingredients:

– 1 (10.seventy five ounce) can condensed cream of mushroom soup, undiluted
– 1 (10.75 ounce) can condensed cream of celery soup, undiluted
– 1 (10 ounce) can condensed cheddar cheese soup, undiluted
– 1 cup milk
– 1 (10 ounce) bundle frozen chopped spinach, thawed and drained
– 1 cup shredded cheddar cheese
– half of cup chopped green bell pepper
– 1/4 cup chopped onion
– 1 (10 count) can refrigerated biscuits
– 1 tablespoon baking powder

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a big bowl, whisk collectively the mushroom soup, celery soup, cheese soup, milk, spinach, cheddar cheese, green bell pepper, and onion.
3. Pour the mixture right into a greased 9×13 inch baking dish.
4. Separate the biscuits into 10 items. In a small bowl, whisk together the baking powder and half of cup of flour. Sprinkle over the biscuits and press into the soup combination.
5. Bake for 20-25 minutes, or till the casserole is bubbly and the biscuits are golden brown.

1/2 teaspoon baking soda

Sure, here is a lengthy and detailed answer about Gravy and Biscuit Casserole with Spinach and Cheese using 1/2 teaspoon baking soda:

Gravy and Biscuit Casserole with Spinach and Cheese

This is a scrumptious and easy-to-make casserole that is perfect for a weeknight meal. It is made with refrigerated biscuits, cream of chicken soup, milk, cheese, spinach, and baking soda. The baking soda helps to make the biscuits mild and fluffy. This casserole is a great way to make use of up leftover spinach and cheese. It can additionally be made ahead of time and reheated when you are able to serve.

Ingredients:

• 1 package (12 ounces) refrigerated biscuits
• 1 can (10.75 ounces) cream of rooster soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 cup frozen spinach, thawed and drained
• 1/2 teaspoon baking soda
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. In a large bowl, mix the biscuits, soup, milk, cheese, spinach, baking soda, and pepper. Mix nicely.
3. Pour the mixture into a greased 9×13-inch baking dish.
4. Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.
5. Let stand for five minutes earlier than serving.

Tips:

• For a creamier casserole, use cream of mushroom soup as a substitute of cream of chicken soup.
• Add half cup of chopped onion or bell pepper to the casserole for further taste.
• Top the casserole with additional shredded cheese earlier than baking for a tacky crust.

1/2 teaspoon salt

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

• 1 (10.75-ounce) can cream of celery soup
• 1 (10.75-ounce) can cream of mushroom soup
• 1 (12-ounce) can evaporated milk
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10-ounce) bundle frozen spinach, thawed and drained
• 1 (12-ounce) can refrigerated biscuits
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, combine the cream of celery soup, cream of mushroom soup, evaporated milk, milk, salt, and pepper. Stir in the spinach.
3. Separate the biscuits into individual items and place them in a greased 9×13-inch baking dish. Pour the spinach combination over the biscuits.
4. Bake for 25-30 minutes, or till the biscuits are golden brown and the casserole is bubbly.
5. Sprinkle with cheddar cheese and bake for five minutes more, or till the cheese is melted.

1 cup milk

Ingredients

1 can (10.75 ounces) cream of chicken soup

1 can (10.seventy five ounces) cream of celery soup

1 cup milk

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 (10-ounce) bundle frozen chopped spinach, thawed and drained

1 cup shredded cheddar cheese

1 can (11.3 ounces) refrigerated buttermilk biscuits

1/4 cup butter, melted

Instructions

1.

Preheat oven to 350 degrees F (175 degrees C).

2.

In a big bowl, mix the soups, milk, onion, bell pepper, spinach, and cheese. Stir till well combined.

three.

Pour the combination into a greased 9×13-inch baking dish.

4.

Cut the biscuits into quarters and organize them over the casserole mixture.

5.

Drizzle with melted butter.

6.

Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.

7.

Let stand for 5 minutes before serving.

Tips

For a richer flavor, use cream of mushroom soup as an alternative of cream of chicken soup.

Add half cup of chopped cooked hen to the casserole combination for a heartier meal.

If you do not have buttermilk biscuits, you can use regular biscuits.

This casserole could be ready ahead of time and refrigerated for as a lot as 24 hours earlier than baking.

1/2 cup vegetable oil

• Ingredients:

o 1 (10.75 ounce) can cream of celery soup

o 1 (10.seventy five ounce) can cream of mushroom soup

o half cup milk

o 1/4 cup chopped onion

o half of cup vegetable oil

o 1 pound floor beef

o 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

o 1 cup shredded cheddar cheese

o 1 (12 ounce) can refrigerated biscuits, reduce into quarters

• Instructions:

1. Preheat oven to 350 levels F (175 degrees C).

2. In a big skillet, heat vegetable oil over medium heat. Add floor beef and cook dinner till browned and crumbly; drain off excess grease.

3. In a big bowl, mix soups, milk, onion, spinach, and floor beef. Pour mixture into a 9×13 inch baking dish.

4. Top with cheese and biscuit pieces.

5. Bake in preheated oven for 30 minutes, or till bubbly and sizzling. Serve immediately.

1/4 cup melted butter

Ingredients:

1 (10.75 ounce) can cream of celery soup

1 (10.75 ounce) can cream of mushroom soup

1 cup milk

1/4 cup melted butter

1 (10 ounce) bundle frozen chopped spinach, thawed and drained

half of cup shredded cheddar cheese

half of cup shredded Monterey Jack cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1 can (11.3 ounces) refrigerated biscuits

Instructions:

1.

Preheat oven to 350 levels F (175 levels C).

2.

In a large bowl, whisk collectively the cream of celery soup, cream of mushroom soup, milk, melted butter, spinach, cheddar cheese, Monterey Jack cheese, salt, and pepper. Pour right into a 9×13-inch baking dish.

3.

Separate the biscuits into particular person biscuits and place them on top of the soup mixture. Bake in preheated oven for 30-35 minutes, or till the biscuits are golden brown and the casserole is bubbly.

For the gravy:

In a big skillet over medium heat, melt the butter.

Whisk in the flour and cook for 1 minute.

Gradually whisk in the milk till easy.

Bring to a simmer and prepare dinner, whisking often, until thickened, about 5 minutes.

Season with salt and pepper to style.

Stir within the cheese till melted.

1/4 cup butter

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 10 ounces frozen spinach, thawed and drained
• 1 cup shredded cheddar cheese
• 1 can (10 ounces) cream of mushroom soup
• 1 can (10 ounces) cream of rooster soup
• 1 tube (8 count) refrigerated biscuits, reduce into quarters

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a large saucepan, melt butter over medium warmth. Stir in flour and cook for 1 minute. Gradually whisk in milk until clean. Bring to a boil, then cut back warmth and simmer for five minutes, or till thickened.
3. Stir in salt, pepper, spinach, cheese, cream of mushroom soup, and cream of chicken soup. Heat via.
4. Pour half of the gravy mixture right into a greased 9×13-inch baking dish. Top with biscuit quarters. Pour the remaining gravy mixture over the biscuits.
5. Bake for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.

1/4 cup allpurpose flour

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound frozen spinach, thawed and drained
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup all-purpose flour
• 3 cups milk
• Salt and pepper to taste
• 1 can (10.seventy five ounces) cream of chicken soup
• 1 can (10.75 ounces) cream of celery soup
• 1 package (12 ounces) refrigerated buttermilk biscuits, minimize into quarters

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a big skillet over medium heat.
3. Add onion and garlic to the skillet and prepare dinner till softened.
4. Add spinach to the skillet and cook until heated by way of.
5. Transfer the spinach mixture to a 9×13-inch baking dish.
6. Sprinkle the cheddar cheese and mozzarella cheese over the spinach combination.
7. In a medium bowl, whisk together the flour and milk.
8. Add the salt and pepper to the milk mixture and stir to mix.
9. Pour the milk mixture over the cheese combination.
10. Top with the biscuit quarters.
11. Bake for 20-25 minutes, or till bubbly and golden brown.
12. Serve scorching.

2 cups milk

Ingredients:

1 (10.75 ounce) can condensed cream of rooster soup

1 (10.seventy five ounce) can condensed cream of mushroom soup

1/2 cup milk

1 teaspoon dried thyme, or 1 tablespoon fresh thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1 (10 ounce) bundle frozen chopped spinach, thawed and squeezed dry, or 1 cup fresh spinach

1 cup shredded cheddar cheese

1 (12 ounce) bundle refrigerated biscuit dough, separated into 10 biscuits

Instructions:

1. Preheat oven to 350 degrees F (175 levels C). In a large bowl, mix the cream of chicken soup, cream of mushroom soup, milk, thyme, salt, and pepper.

2. Stir in the spinach and cheese.

3. Separate the biscuits into 10 biscuits and place them in a greased 9×13-inch baking dish.

4. Pour the spinach mixture over the biscuits.

5. Bake within the preheated oven for 25-30 minutes, or till the biscuits are golden brown and the casserole is bubbly.

6. Let cool for five minutes earlier than serving.

1 teaspoon salt

Ingredients:

– 1 (10.75 ounce) can cream of celery soup

– 1 (10.seventy five ounce) can cream of mushroom soup

– 1 (10.seventy five ounce) can reduced-fat cream of rooster soup

– 1 (12 ounce) can evaporated milk

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/4 teaspoon garlic powder

– 1/4 teaspoon onion powder

– 1 (10 ounce) package deal frozen chopped spinach, thawed and squeezed dry

– 1 (16 ounce) package refrigerated buttermilk biscuits, minimize into quarters

– 1 cup shredded cheddar cheese

– half of cup shredded Monterey Jack cheese

– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a big bowl, combine the cream of celery soup, cream of mushroom soup, cream of hen soup, evaporated milk, salt, black pepper, garlic powder, and onion powder. Stir until properly blended.

3. Add the spinach, biscuits, cheddar cheese, Monterey Jack cheese, and parsley. Stir till properly combined.

4. Pour the mixture right into a greased 9×13 inch baking dish.

5. Bake for 30 minutes, or until bubbly and heated by way of.

6. Let stand for 10 minutes before serving.

1/2 teaspoon black pepper

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

1 package deal (10 oz) frozen spinach, thawed and squeezed dry

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup chopped pink bell pepper

1/4 cup all-purpose flour

4 cups chicken broth

1/2 teaspoon black pepper

1 can (10 oz) cream of celery soup

1 cup shredded cheddar cheese

1 can (10 oz) refrigerated biscuits

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a big saucepan, cook spinach, onion, green bell pepper, and purple bell pepper over medium heat until softened.
three. Add flour and black pepper, and prepare dinner for 1 minute, stirring constantly.
4. Gradually add chicken broth, stirring constantly until thickened.
5. Stir in soup and cheese till cheese is melted.
6. Pour combination into a greased 9×13 inch baking dish.
7. Cut biscuits into quarters and prepare over the casserole.
8. Bake for 20 minutes, or until biscuits are golden brown and the casserole is bubbling.

For the casserole:

Ingredients:

-1 pound floor beef

-1 onion, diced

-1 green bell pepper, diced

-1 can (10.75 ounces) cream of celery soup

-1 can (10.75 ounces) cream of mushroom soup

-1 cup milk

-1/2 cup grated Parmesan cheese

-1/4 cup chopped fresh parsley

-1/4 teaspoon salt

-1/4 teaspoon black pepper

-10 refrigerated biscuits, separated

-1 cup frozen chopped spinach, thawed and squeezed dry

-1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 levels F (175 levels C).

2. In a large skillet, brown ground beef over medium heat. Drain off excess grease.

3. Add onion and green bell pepper to skillet and cook dinner until softened.

4. Stir in cream of celery soup, cream of mushroom soup, milk, Parmesan cheese, parsley, salt, and pepper. Bring to a simmer and cook dinner until thickened.

5. Stir in spinach and prepare dinner till heated by way of.

6. Pour half of the combination right into a greased 9×13-inch baking dish.

7. Separate biscuits into particular person biscuits and place over the meat combination.

8. Pour remaining meat mixture over biscuits.

9. Sprinkle with cheddar cheese.

10. Bake in preheated oven for 25-30 minutes, or until biscuits are golden brown and casserole is bubbly.

10ounce bundle frozen spinach, thawed and drained

Ingredients:

1 (10-ounce) package frozen spinach, thawed and drained

1 (10.75-ounce) can condensed cream of mushroom soup

1 (10.75-ounce) can condensed cream of celery soup

1 (10.75-ounce) can condensed cheddar cheese soup

1 (12-ounce) can evaporated milk

half cup grated Parmesan cheese

1/4 cup chopped onion

1/4 cup chopped green pepper

1/4 cup chopped celery

1 (8-count) can refrigerated biscuits, minimize into quarters

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).

2. In a big bowl, mix the spinach, cream of mushroom soup, cream of celery soup, cheddar cheese soup, evaporated milk, Parmesan cheese, onion, green pepper, and celery.

3. Pour the combination into a 9×13-inch baking dish.

4. Arrange the biscuit quarters over the mixture.

5. Bake for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly.

6. Let stand for 5 minutes before serving.

1 cup shredded cheddar cheese

Ingredients:

• 1 (12-ounce) bundle refrigerated buttermilk biscuits, separated
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 3/4 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 (10-ounce) bundle frozen spinach, thawed and drained
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Separate biscuits into 12 pieces and place in a greased 9×13-inch baking dish.
3. In a medium bowl, whisk together flour, melted butter, milk, heavy cream, salt, pepper, and Parmesan cheese.
4. Gradually whisk in milk combination till clean.
5. Pour gravy mixture over biscuits.
6. Sprinkle with spinach and cheddar cheese.
7. Bake for 25-30 minutes, or until golden brown and bubbly.
8. Let stand for 10 minutes earlier than serving.

1/2 cup grated Parmesan cheese

Ingredients

1/2 cup butter, melted

1/2 cup all-purpose flour

3 cups milk

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (10 ounce) bundle frozen spinach, thawed and squeezed dry

1 (15 ounce) can black beans, rinsed and drained

1 (10 ounce) can diced tomatoes with green chilies, undrained

1 cup shredded cheddar cheese

1 (12 ounce) package deal refrigerated buttermilk biscuits, separated

Instructions

1. Preheat oven to 350 levels F (175 levels C).

2. In a big saucepan, melt butter over medium warmth. Stir in flour and cook dinner for 1 minute.

3. Gradually whisk in milk until smooth. Bring to a boil, then scale back warmth and simmer for 5 minutes, or until thickened.

4. Stir in Parmesan cheese, salt, and pepper. Remove from heat.

5. In a big bowl, mix spinach, black beans, tomatoes, and cheddar cheese.

6. Pour the gravy over the spinach mixture and stir to mix.

7. Place the biscuits in a single layer on a flippantly greased baking sheet.

8. Bake for 10-12 minutes, or until golden brown.

9. Remove the biscuits from the oven and place them on prime of the spinach combination.

10. Bake for an additional 10-12 minutes, or till the spinach mixture is hot and bubbly.

11. Serve immediately.

1/4 cup chopped onion

In a big skillet, cook onion in oil until tender. Stir in spinach and garlic; prepare dinner and stir until spinach is wilted. Drain.

In a greased 11×7-inch baking dish, layer half of the biscuits. In a big bowl, mix the spinach mixture, 1 cup of the cheese, and the salt and pepper; spread over biscuits.

In a medium bowl, whisk collectively the soup, milk, and remaining cheese. Pour over spinach mixture. Top with remaining biscuits.

Bake at 350° for 30-35 minutes or until golden brown and bubbly.

Let stand for 10 minutes earlier than serving.

1/4 cup chopped green bell pepper

Ingredients:

• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated cheddar cheese
• 1/2 cup frozen spinach, thawed and drained
• 1 can (10.seventy five ounces) cream of hen soup
• 1 can (10.seventy five ounces) cream of celery soup
• 16 frozen biscuits

Instructions:

1. Preheat oven to 350°F (175°C). Sauté onion and green bell pepper in butter till softened.
2. Stir in flour; prepare dinner 1 minute. Gradually whisk in milk, salt, and black pepper. Bring to a boil; cut back heat and simmer 5 minutes, or until thickened.
3. Stir in cheese, spinach, cream of chicken soup, and cream of celery soup. Pour into a greased 9×13-inch baking dish.
4. Arrange biscuits over the top. Bake 30 minutes, or until biscuits are golden brown.

1/4 cup chopped purple bell pepper

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients

• 1 (10.seventy five ounce) can cream of celery soup
• 1 (10.seventy five ounce) can cream of mushroom soup
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped frozen spinach, thawed and drained
• 1/4 cup chopped red bell pepper
• 1 can (11 ounces) refrigerated biscuits
• 1/4 cup butter, melted

Instructions

1. Preheat oven to 350 levels F (175 levels C).
2. In a big bowl, combine the cream of celery soup, cream of mushroom soup, milk, cheddar cheese, spinach, and purple bell pepper.
3. Separate the biscuits into individual biscuits.
4. Dip every biscuit into the melted butter.
5. Place the biscuits in a greased 9×13 inch baking dish.
6. Pour the soup combination over the biscuits.
7. Bake for 30 minutes, or till the biscuits are golden brown and the sauce is bubbly.

1/4 teaspoon salt

INGREDIENTS:

1 Tablespoon butter

1 Tablespoon flour

1 teaspoon salt

1/4 teaspoon black pepper

1 (12 ounce) can evaporated milk

1 cup shredded cheddar cheese

1/2 cup frozen chopped spinach, thawed

6 refrigerated buttermilk biscuits, cut into quarters

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, melt butter over medium warmth. Stir in flour, salt, and pepper. Cook for 1 minute, stirring continually. Gradually whisk in evaporated milk. Bring to a boil, then reduce warmth and simmer for 5 minutes, or till thickened.

Stir in cheese till melted. Remove from heat and stir in spinach.

In a 9×13 inch baking dish, organize biscuit quarters in a single layer. Pour gravy mixture over biscuits.

Bake for 25-30 minutes, or till biscuits are cooked via and gravy is bubbly.

1/4 teaspoon black pepper

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

For the biscuits:

– 1 1/2 cups all-purpose flour, plus more for dusting

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1/2 cup (1 stick) chilly unsalted butter, minimize into small pieces

– 1 cup buttermilk

For the casserole:

– 1 tablespoon olive oil

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 10 ounces fresh baby spinach

– 1 cup milk

– 1 cup heavy cream

– 1/4 cup all-purpose flour

– 1/4 teaspoon black pepper

– 1 cup shredded cheddar cheese

Instructions:

For the biscuits:

1. Preheat oven to 425°F (220°C).

2. In a large bowl, whisk collectively the flour, baking powder, and salt.

3. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

4. Stir within the buttermilk until the dough just comes collectively.

5. On a frivolously floured floor, roll out the dough to a thickness of 1/2 inch.

6. Cut out 12 biscuits utilizing a 2-inch cutter.

7. Place the biscuits on a baking sheet and bake for 12-15 minutes, or till golden brown.

For the casserole:

1. Heat the olive oil in a big skillet over medium heat.

2. Add the onion and cook for 5 minutes, or till softened.

3. Add the garlic and prepare dinner for 1 minute extra.

4. Add the spinach and cook until wilted, about 2 minutes.

5. In a medium bowl, whisk together the milk, cream, flour, and black pepper.

6. Add the milk mixture to the skillet and produce to a simmer.

7. Cook for 5 minutes, or until the sauce has thickened.

8. Stir within the cheddar cheese until melted.

To assemble the casserole:

1. Spread 1/2 of the sauce in the backside of a 9×13 inch baking dish.

2. Arrange the biscuits in a single layer on high of the sauce.

3. Spread the remaining sauce over the biscuits.

4. Bake for 30 minutes, or until the casserole is heated by way of and bubbly.

5. Serve instantly.

Instructions

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

• 1 pound frozen hash browns, thawed
• 10 ounce package deal frozen chopped spinach, thawed
• 10 ounce can cream of rooster soup
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese
• 1 (10 count) can refrigerated biscuits
• 1/2 cup gravy

Instructions:

1. Preheat oven to 350 degrees F.
2. Combine hash browns, spinach, soup, milk, salt, and pepper in a big bowl.
3. Stir in 1 cup of the cheddar cheese.
4. Spray a 9×13-inch baking dish with cooking spray.
5. Spread the hash brown combination into the prepared dish.
6. Separate biscuits into 10 items.
7. Place the biscuits on high of the hash brown mixture.
8. Pour gravy over the biscuits.
9. Bake for 25-30 minutes, or until golden brown.
10. Sprinkle with remaining cheddar cheese.
11. Serve scorching.

To make the biscuits:

To make the biscuits:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

2. Use your palms to work the butter into the flour mixture until it resembles coarse crumbs.

3. Stir within the milk until the dough just comes collectively.

4. Turn the dough out onto a floured floor and knead it a couple of times till it’s smooth.

5. Roll out the dough to a thickness of half inch.

6. Cut out the biscuits utilizing a 2-inch biscuit cutter.

7. Place the biscuits on a baking sheet and bake at 425 levels F for 10-12 minutes, or until they’re golden brown.

Preheat oven to 450°F (230°C).

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

For the gravy:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the casserole:

• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 (10-ounce) bundle shredded cheddar cheese
• 1 (12-ounce) can refrigerated buttermilk biscuits, separated

Instructions:

To make the gravy:

1. Melt butter in a big saucepan over medium warmth.
2. Whisk in flour and cook for 1 minute.
3. Gradually whisk in milk until clean.
4. Bring to a boil, then cut back warmth and simmer for 5 minutes, or until thickened.
5. Season with salt and pepper.

To make the casserole:

1. Preheat oven to 450°F (230°C).
2. In a big bowl, combine spinach, cheese, and gravy.
3. Pour combination right into a greased 9×13-inch baking dish.
4. Separate biscuits into quarters and place on high of the mixture.
5. Bake for 20 minutes, or till biscuits are golden brown.
6. Let stand for 10 minutes earlier than serving.

In a big bowl, combine the flour, baking powder, baking soda, and salt.

In a big bowl, combine the flour, baking powder, baking soda, and salt.

Add the milk, vegetable oil, and melted butter.

Ingredients:

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup milk
• 1/4 cup vegetable oil
• 1/4 cup melted butter
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1 (16 ounce) package deal refrigerated buttermilk biscuits, cut into quarters

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix the spinach, cream of celery soup, cream of mushroom soup, milk, vegetable oil, melted butter, Parmesan cheese, and cheddar cheese.
3. Stir within the biscuit quarters.
4. Pour the combination right into a greased 9×13 inch baking dish.
5. Bake within the preheated oven for 30-35 minutes, or until bubbly and sizzling.

Stir till just mixed.

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

• 1 package deal (16 ounces) refrigerated biscuits, separated
• 1 package deal (10 ounces) frozen chopped spinach, thawed and drained
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Separate biscuits into individual biscuits. Place within the backside of the prepared baking dish.
3. In a large bowl, combine spinach, cheese, milk, flour, melted butter, salt, and pepper. Stir till just mixed.
four. Pour the spinach combination over the biscuits.
5. Bake for 20-25 minutes, or till biscuits are golden brown and casserole is bubbly.
6. Let stand for five minutes earlier than serving.

Drop by spoonfuls onto a greased cookie sheet.

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

• 1 (12 ounce) package refrigerated buttermilk biscuits, separated
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped spinach
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup rooster broth
• 1/4 cup butter

Instructions:

1. Preheat oven to 375 levels F (190 levels C).
2. Place biscuits in a single layer on a greased cookie sheet.
3. Bake for 10-12 minutes, or till golden brown.
4. In a big bowl, whisk together milk, eggs, cheese, spinach, onion, green pepper, flour, salt, and pepper.
5. Pour mixture over biscuits and bake for an additional 15-20 minutes, or till set.
6. While the casserole is baking, make the gravy.
7. In a medium saucepan, soften butter over medium warmth.
8. Whisk in flour and cook dinner for 1 minute.
9. Whisk in milk and rooster broth and cook dinner, stirring constantly, till thickened and bubbly.
10. Pour gravy over the casserole and serve.

Bake for 1012 minutes, or till golden brown.

Gravy and Biscuit Casserole with Spinach and Cheese

This easy-to-make casserole is the proper comfort meals. It’s made with hearty biscuits, creamy gravy, and many cheese and spinach.

Ingredients:

– 1 can (10.seventy five ounces) cream of celery soup
– 1 can (10.75 ounces) cream of mushroom soup
– 1 cup milk
– half of cup grated cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1 teaspoon dried oregano
– half of teaspoon black pepper
– half cup chopped fresh spinach
– 1 can (12 ounces) refrigerated biscuits

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).

2. In a big bowl, whisk together the cream of celery soup, cream of mushroom soup, milk, cheddar cheese, Monterey Jack cheese, oregano, and black pepper.

3. Stir within the spinach.

4. Pour the mixture right into a greased 9×13-inch baking dish.

5. Arrange the biscuits over the soup mixture.

6. Bake for 10-12 minutes, or until golden brown.

7. Let stand for 5 minutes earlier than serving.

To make the gravy:

In a saucepan over medium heat, melt butter and whisk in flour until smooth.

Gradually whisk in milk till thickened.

Season with salt and pepper.

Let simmer for 5 minutes till the gravy has thickened.

Stir in Parmesan cheese till melted.

Cook and stir spinach in a big skillet over medium heat till wilted. Remove from heat.

Pour half of the gravy right into a 9×13 baking dish.

Top with half of the spinach, half of the biscuit items, the remaining spinach, the remaining biscuit items, and the remaining gravy.

Sprinkle mozzarella cheese on prime.

Bake at 350 degrees F (175 levels C) for 30-35 minutes, or till heated through and bubbly.

Let stand for five minutes before serving.

Melt the butter in a saucepan over medium heat.

Ingredients:

2 (10.5 ounce) cans cream of celery soup

1 (10 ounce) can cream of mushroom soup

1 cup milk

1 (10.5 ounce) can cream of hen soup

1 (16 ounce) package frozen chopped spinach, thawed and drained

1 (16 ounce) package shredded cheddar cheese

1 (12 ounce) package refrigerated buttermilk biscuits

1/4 cup melted butter

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a big bowl, whisk collectively the cream of celery soup, cream of mushroom soup, milk, cream of hen soup, spinach, and cheddar cheese.

3. Cut the biscuits into quarters and place in a 9×13 inch baking dish.

4. Pour the soup combination over the biscuits.

5. Drizzle the melted butter over the casserole.

6. Bake for half-hour, or until the biscuits are golden brown and the casserole is bubbly.

Whisk within the flour till smooth.

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of celery soup
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh spinach
• 1/2 cup shredded cheddar cheese
• 1 (16 ounce) can refrigerated biscuit dough
• 1/4 cup butter, melted

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. In a big bowl, whisk together the cream of mushroom soup, cream of celery soup, milk, and flour till smooth.
3. Stir within the Parmesan cheese, spinach, and cheddar cheese.
4. Cut the biscuit dough into quarters. Place the quarters in a single layer in a greased 9×13-inch baking dish.
5. Pour the soup mixture over the biscuits. Drizzle the melted butter excessive.
6. Bake for 30-35 minutes, or till the biscuits are golden brown and the casserole is bubbly.
7. Let stand for 10 minutes before serving.

Gradually whisk in the milk until the gravy is thickened.

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

• 1 (10-ounce) bundle frozen chopped spinach, thawed and squeezed dry
• 1 (10-ounce) can cream of mushroom soup
• 1 (10-ounce) can cream of celery soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 1 (10-ounce) can refrigerated biscuits
• 1/4 cup butter, melted

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. In a big bowl, combine the spinach, cream of mushroom soup, cream of celery soup, milk, cheddar cheese, onion, green bell pepper, and celery. Stir till well mixed.
3. Spread the combination into a 9×13-inch baking dish.
4. Separate the biscuits into 10 items. Cut every bit into quarters. Dip the biscuit items into the melted butter, then prepare them over the spinach combination.
5. Bake in the preheated oven for 20 minutes, or till the biscuits are golden brown and the gravy is bubbly.
6. Let stand for 5 minutes earlier than serving.

Season with salt and pepper.

Ingredients:

– 1 (10.seventy five ounce) can cream of celery soup
– 1 (10.seventy five ounce) can cream of mushroom soup
– 1 (12 ounce) can evaporated milk
– ½ cup grated Parmesan cheese
– ½ teaspoon dried thyme
– ¼ teaspoon salt
– ⅛ teaspoon black pepper
– 1 (10 ounce) package deal frozen chopped spinach, thawed and squeezed dry
– 1 (12 ounce) package deal refrigerated buttermilk biscuits

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. Combine the cream of celery soup, cream of mushroom soup, evaporated milk, Parmesan cheese, thyme, salt, and pepper in a large bowl.
3. Stir in the spinach, mixing properly.
4. Pour the combination into a 9×13 inch baking dish.
5. Cut the biscuits into quarters, then organize them over the spinach mixture.
6. Bake for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.

To make the casserole:

Ingredients:

• 1 (12-ounce) package refrigerated flaky buttermilk biscuits
• 1 (10-ounce) package deal frozen chopped spinach, thawed and squeezed dry
• 1 (10.75-ounce) can cream of celery soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup melted butter or margarine

Instructions:

1. 1. Preheat oven to 350 levels F (175 levels C).
2. 2. Separate biscuits into eight biscuits. Cut each biscuit into four pieces.
3. 3. In a large bowl, combine spinach, soup, milk, cheese, green onions, salt, and pepper. Stir in biscuit pieces.
4. 4. Pour mixture right into a greased 9×13-inch baking dish.
5. 5. Drizzle with melted butter.
6. 6. Bake in preheated oven for 25 minutes, or until golden brown and bubbly.

In a big bowl, mix the spinach, cheddar cheese, Parmesan cheese, onion, green bell pepper, pink bell pepper, salt, and pepper.

In a large bowl, mix the spinach, cheddar cheese, Parmesan cheese, onion, green bell pepper, purple bell pepper, salt, and pepper.

Pour the gravy over the spinach mixture and stir to mix.

In a large bowl, whisk together the flour, baking powder, salt, and pepper. Cut within the butter until the combination resembles coarse crumbs. Stir within the milk till the dough just comes together. Turn the dough out onto a frivolously floured floor and knead a few occasions until smooth.

Roll the dough out to a 12×8-inch rectangle. Spread the spinach combination evenly over the dough. Roll up the dough jelly-roll fashion, ranging from a protracted side. Pinch the seam to seal. Cut the roll into 12 slices.

Place the slices in a greased 9×13-inch baking dish. Pour the gravy over the spinach combination and stir to combine. Bake at 375 levels F for 30-35 minutes, or till the biscuits are golden brown and the gravy is bubbly.

Serve warm.

Pour the mixture into a greased 9x13inch baking dish.

Preheat oven to 350 levels F (175 degrees C). In a big skillet over medium warmth, cook dinner the bottom beef and onion till the meat is no longer pink and the onion is softened. Drain off any excess grease. Add the gravy, water, salt, and pepper. Bring to a simmer and cook for 5 minutes, or till the gravy has thickened. Stir in the spinach and cheese. Pour the combination into a greased 9x13inch baking dish.

Top with the biscuits.

Ingredients:

– 1 pound frozen chopped spinach, thawed and drained

– 1/2 cup chopped onion

– 1/2 cup chopped green bell pepper

– 1 (10.seventy five ounce) can cream of chicken soup

– 1/2 cup milk

– half of teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup shredded cheddar cheese

– half of cup butter, melted

– 1 (12 ounce) bundle refrigerated buttermilk biscuits

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).

2. In a medium bowl, combine spinach, onion, green pepper, soup, milk, salt, pepper, and cheese. Mix well.

3. Pour the spinach combination right into a 9×13 inch baking dish.

4. Dip the biscuits in the melted butter and place them over the spinach combination.

5. Bake for 20 minutes, or till the biscuits are golden brown and the gravy is bubbly.

6. Let stand for 5 minutes before serving.

Bake for 2025 minutes, or till the casserole is bubbly and the biscuits are golden brown.

Gravy and Biscuit Casserole with Spinach and Cheese

Ingredients:

• 1 (10.75 ounce) can cream of rooster soup
• 1 (10.seventy five ounce) can cream of mushroom soup
• 1 (12 ounce) can evaporated milk
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon black pepper
• 1 (10 ounce) package deal frozen chopped spinach, thawed and squeezed dry
• 1 (15 ounce) can corn
• 1 (10 ounce) package refrigerated biscuits
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a large bowl, whisk collectively the cream of hen soup, cream of mushroom soup, evaporated milk, milk, flour, and black pepper.
3. Stir in the spinach, corn, and biscuits.
4. Pour the mixture into a greased 9×13-inch baking dish.
5. Bake for 20-25 minutes, or until the casserole is bubbly and the biscuits are golden brown.
6. Sprinkle with shredded cheddar cheese and serve.

Serve instantly.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

In a big saucepan, melt butter over medium heat. Stir in flour and cook dinner for 1 minute. Gradually whisk in milk. Bring to a boil, then cut back heat and simmer for five minutes, or until thickened.

Stir in spinach, cheese, salt, and pepper. Pour mixture into the prepared baking dish.

In a bowl, mix biscuit mix and milk. Stir until just mixed. Drop biscuit dough by spoonfuls over the spinach mixture.

Bake in the preheated oven for 20-25 minutes, or till biscuits are golden brown.

Serve immediately.