Last weekend we were able to host a House Party for Philadelphia Cooking Creme.  It worked out really well, because the quick and easy recipes were perfect for getting dinner ready quickly for a large crowd after the Mardi Gras parades.  I converted to of the recipes to make them vegetarian, so I’m sharing them below!

Mushroom Florentine Casserole

  • 8 oz mushrooms, sliced
  • 1 clove garlic, minced
  • 1 tub Philadelphia Italian Cheese and Herb Cooking Creme
  • 3/4 cup milk
  • 2 cups cooked farfalle
  • 1 can artichokes, chopped and drained
  • 1 pkg (10 oz) frozen chopped spinach, defrosted and drained
  • 1/3 cup shredded mozzerella cheese
  • 1/2 cup breadccrumbs
  1. Heat 1 tsp EVOO in a skillet and saute mushrooms and garlic until mushrooms are done, about 15 minutes.
  2. Remove from heat, and combine with all other ingredients except breadcrumbs.
  3. Spoon into a 2 quart casserole dish sprayed with cooking spray.  At this point, if you are making ahead you can put it in the fridge.
  4. When ready to cook, heat oven to 375 and cook for 25 minutes, adding the breadcrumb topping during the last ten minutes.
Southwest Pasta Skillet
  • 1 can (or 2 cups) black beans, drained
  • 1 green pepper, chopped
  • 1 can fire roasted diced tomatoes with green chilies, drained
  • 1 (10 oz) pkg frozen corn
  • 1 tub Philadelphia Santa Fe Blend Cooking Creme
  • 2 cups cooked pasta
  1. Cook pepper in large non-stick skillet 6-7 minutes.
  2. Add beans, tomatoes, and cooking creme; cook and stir 3 more minutes.
  3. Add pasta and stir to combine.
Both of these dishes were great, especially for when you’re trying to throw something together quickly! I’ll definitely be using the Cooking Creme Again

3 thoughts on “Philadelphia Cooking Creme Vegetarian Recipes

  1. Just wanted to let you know that I’ve made the Mushroom Florentine Casserole a few times and we love it. We use 3/4 lb. dry pasta (obviously cooked before mixed in and baked) versus the 2 cups cooked. Thank you so, so much for posting this recipe!

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