Spaghetti Memoirs

Life Is All About Balance

Spaghetti Memoirs is a blog about my efforts to balance good/healthy foods, great drinks, work and exercise. All the recipes are gluten free and all the cocktails are amazing. 

Spinach Casserole

2 cups milk

2 cups veggie broth

bag of fresh spinach

2 cups frozen or fresh peas

3 medium sized carrots -cut up into pea sized bites

1 small onion

2 cloves garlic

3 tbl arrowroot/tapioca startch

1 medium head cauliflower (steamed)

2 large florets Broccoli (steamed)- or 3 cups of bite size pieces


Parmesan cheese

GF bread crumbs -optional



Preheat the oven to 375 degree.

Cut the cauliflower and broccoli into bite size pieces and steam them for approximately 15 minutes. You want them al dente to serve as a platform for the spinach sauce. Once they are done, remove from heat and wash with cold water to stop the cooking. 

Put a little bit of oil in a pan with the onion and carrots. Cook until the onions are translucent and the carrots are softer but not mushy. Add the garlic and cook for a few minutes to just get a slight cook on the garlic but not burn it. Add the arrowroot to the mixture and stir until it coats the veggies and garlic. Add the broth and milk to the pot and get it to a low boil. Add the spinach to the pot and move it around to that all the spinach has liquid on it. Stir periodically until the spinach has wilted and is in the broth mixture. Leave on a low to medium boil and let the mixture cook down - approximately 15-20 minutes. Once it has cooked down and thickened a little, add 2 cups of shredded cheese (I used cheddar) and continue to stir. Once all the cheese has melted and the mixture is a little thicker turn off the heat.

Use a 13 X 9 inch pan. Put the cauliflower and broccoli in the bottom of the pan. Gently pour the cheese and spinach sauce over the top making sure to get it all over the veggies. Sprinkle with parmesean cheese and place in a 375 degree oven for 15-20 minutes or until the mixture bubbles and the cheese on top is melted. 


Put gluten free bread crumbs (or just regular bread crumbs if you aren't gluten free) on top of the casserole before placing it in the oven for a nice crunch.

If you aren't vegetarian tuna could be added for a very familiar tuna casserole flavor. Leftover ham that has been slightly pan fried - to heat it up and caramelize the sides- would also be a wonderful addition.