Best 17 Artichoke Spinach Casserole Recipes

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Artichoke spinach casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. This hearty casserole is made with a creamy sauce, tender artichokes, spinach, and cheese, and can be easily customized to your liking. Whether you prefer a vegetarian version or one with chicken or seafood, there's an artichoke spinach casserole recipe out there for everyone. So, gather your ingredients, preheat your oven, and get ready to indulge in this comforting and flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

AMAZING SPINACH ARTICHOKE CASSEROLE



Amazing Spinach Artichoke Casserole image

This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.

Provided by mharbold

Categories     Side Dish     Casseroles     Spinach Casserole

Time 1h30m

Yield 16

Number Of Ingredients 14

6 cloves garlic, unpeeled
4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8 ounce) package sliced fresh mushrooms
3 green onions, finely chopped
1 (8 ounce) package cream cheese
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French fried onion rings

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
  • Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
  • Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
  • Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
  • Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g

ARTICHOKE & SPINACH CHICKEN CASSEROLE



Artichoke & Spinach Chicken Casserole image

Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 20

3 cups uncooked bow tie pasta
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 large eggs
1-1/2 cups 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups cubed cooked chicken
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

Nutrition Facts : Calories 455 calories, Fat 21g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 713mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

SPINACH AND ARTICHOKE CASSEROLE



Spinach and Artichoke Casserole image

We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.

Provided by MSLIB5

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
½ cup water
½ cup butter
1 (8 ounce) package cream cheese
1 (8 ounce) can sliced water chestnuts, drained
garlic powder, or to taste
1 (14 ounce) can artichoke hearts, drained and halved
½ cup bread crumbs
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
  • Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
  • Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
  • Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
  • Bake in preheated oven until heated through, 20 to 25 minutes.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g

MAKEOVER SPINACH AND ARTICHOKE CASSEROLE



Makeover Spinach and Artichoke Casserole image

Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

5 celery ribs, finely chopped
2 medium sweet red peppers, chopped
2 medium onions, finely chopped
2 tablespoons butter
1 tablespoon canola oil
6 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup fat-free milk
3 cups shredded reduced-fat Mexican cheese blend
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a Dutch oven, saute the celery, red peppers and onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in shredded cheese until melted., Add spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese., Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 781mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.

SPINACH-AND-ARTICHOKE CASSEROLE



Spinach-and-Artichoke Casserole image

Provided by Julia Reed

Categories     dinner, casseroles, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping
2 (10-ounce) packages frozen chopped spinach
1 (8-ounce) package cream cheese, softened
1 teaspoon fresh lemon juice
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup coarse Ritz cracker crumbs (about 10 crackers)

Steps:

  • Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.
  • Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.
  • Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.
  • Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE



Asparagus-Spinach-Artichoke Casserole image

Creamy, cheesy, keto-friendly vegetables. Bonus: All of the ingredients can be found at Costco®! Our family loved it. Throw something crunchy on top of the finished product if desired, such as Parmesan crackers or bacon crumbles.

Provided by Steven James

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 53m

Yield 10

Number Of Ingredients 11

2 (15 ounce) cans asparagus, drained
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (13.5 ounce) can spinach, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
½ cup vegetable broth, or to taste
½ teaspoon dried Italian seasoning, or to taste
½ teaspoon garlic powder, or to taste
1 (8 ounce) package cream cheese
½ (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced

Steps:

  • Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
  • Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
  • Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
  • Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 8.3 g, Cholesterol 93.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 17.8 g, Sodium 599.7 mg, Sugar 0.7 g

ARTICHOKE SPINACH CASSEROLE



Artichoke Spinach Casserole image

Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. -Judy Johnson, Missoula, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 14 servings.

Number Of Ingredients 14

1 pound fresh mushrooms, sliced
1/3 cup chicken broth
1 tablespoon all-purpose flour
1/2 cup evaporated milk
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced
1 cup sour cream
1/2 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika, optional

Steps:

  • In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. , Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. , Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 136 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

SPINACH MUSHROOM & ARTICHOKE CASSEROLE



spinach mushroom & artichoke casserole image

Make and share this spinach mushroom & artichoke casserole recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 cup chopped onion
2 cloves minced garlic
salt
pepper
1 lb sliced mushrooms
20 ounces frozen spinach, thawed and squeezed dry
1 can artichoke, drained and quartered
1 lb ricotta cheese
1 cup grated monterey jack cheese
1/2 cup crumbled feta
6 eggs
nutmeg
1/4 cup breadcrumbs
1/2 cup parmesan cheese

Steps:

  • preheat oven to 350.
  • grease 13x 9 x 2 pan.
  • in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
  • mix eggs w/nutmeg in small bowl, add to mix.
  • Place in casserole dish, sprinkle w/breadcrumbs.
  • sprinkle w/parm cheese, bake 45-50 minutes.

SPINACH ARTICHOKE CASSEROLE



Spinach Artichoke Casserole image

This is a variation of my usual spinach artichoke dip, with 3 boxes of spinach to make it a side dish. I made this for Thanksgiving and my family loved it. The basis of this recipe is Tiffany's dip on allrecipes. Reduce the spinach to one box to use as a dip.

Provided by JaneinRI

Categories     Spinach

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 (10 ounce) boxes frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
2 cloves garlic, peeled and minced (I used jarred)
1/2 teaspoon dried basil
1/4 teaspoon seasoning salt
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350.
  • Lightly grease a 2-qt casserole dish.
  • Drain thawed spinach- I wring it out in a cotton dish towel.
  • Mix all ingredients except mozzarella in a large mixing bowl.
  • Transfer mixture to baking dish, top with mozzarella.
  • Bake covered for 15 minutes, remove cover and bake an additional 10 minutes, until bubbly.

CHICKEN, ARTICHOKE & SPINACH CASSEROLE



Chicken, Artichoke & Spinach Casserole image

I made this the other night and it was a big hit. If you're looking for a different chicken recipe try this and you will love it.

Provided by Chef Geoff in New O

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken tenderloins
1 (14 ounce) can artichoke hearts, drained and coarsley chopped
1 (14 ounce) can spinach, drained and squeezed in cheesecloth
3/4 cup grated parmesan cheese or 3/4 cup parmesan cheese, asagio blend
3/4 cup real mayonnaise
1 teaspoon chopped garlic
tony chatchere's seasoning
1/2 cup pecans, crumbed (pulse in processor)

Steps:

  • 1) Squeeze spinach in cheesecloth to remove excess water and place in 9" X 9" casserole dish.
  • 2) Dust chicken tenderloins with Tony Catchere's seasoning and place atop spinach.
  • 3) Combine mayo, artichokes, parmesan, garlic, and blend well.
  • 4) Spread mixture over chicken.
  • 5) Top with pecan crumbs.
  • 6) Bake at 350 degrees for about 30-35 minutes.
  • 7) Serve with rice or a baked potato.

Nutrition Facts : Calories 552.7, Fat 32.5, SaturatedFat 6.9, Cholesterol 93.8, Sodium 815.3, Carbohydrate 28.9, Fiber 12, Sugar 4.9, Protein 40.9

SPINACH ARTICHOKE CASSEROLE



SPINACH ARTICHOKE CASSEROLE image

Categories     Vegetable     Side     Bake     Quick & Easy

Yield 10 servings

Number Of Ingredients 12

Amount Measure Ingredient -- Preparation Method
1 pk Artichoke hearts, frozen
(9oz) , defrosted OR:
1 cn Artichoke hearts (14oz)
3 pk Chopped spinach, frozen
(10oz) , defrosted
1/2 lb Cream cheese
2 tb Mayonnaise
4 tb Butter or olive oil
6 tb Milk
Pepper to taste
1/3 c Parmesan or romano cheese, - fresh grated

Steps:

  • If frozen artichokes are used, cook according to instructions. Do not overcook. Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese. Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned. You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.

BAKED SPINACH & ARTICHOKE CASSEROLE



Baked Spinach & Artichoke Casserole image

Make and share this Baked Spinach & Artichoke Casserole recipe from Food.com.

Provided by Tracey D Mizell

Categories     Vegetable

Time 50m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen spinach, chopped
1/4 cup butter
1/2 cup onion, chopped
1 (14 1/2 ounce) can artichoke hearts, chopped
16 ounces sour cream
1/2 cup parmesan cheese, grated and divided
salt
pepper

Steps:

  • Preheat oven to 350°.
  • Cook and drain spinach according to package directions. Set aside.
  • In a hot skillet, saute onions in melted butter until tender and clear.
  • Add spinach and stir until well incorporated. Remove from heat.
  • Add chopped artichoke hearts, sour cream, 1/4 cup parmesan, salt and pepper (to taste).
  • Spoon mixture into 1 1/2 Quart prepared casserole dish.
  • Top with remaining parmesan.
  • Bake for 25 - 30 minutes at 350° until bubbly.
  • Enjoy.

SPINACH ARTICHOKE CASSEROLE



Spinach Artichoke Casserole image

The family really likes this recipe which I usually make on holidays. I usually make it with my recipe for Marinated Sesame Beef. Enjoy!

Provided by JFitz

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (8 ounce) packages frozen chopped spinach
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons butter
1 medium onion, chopped
1/4 teaspoon nutmeg
3/4 teaspoon oregano
1 (10 3/4 ounce) can cream of celery soup
4 eggs
1/2 teaspoon pepper
1 (8 ounce) package cream cheese
1/2 cup milk
1/3 cup parmesan cheese

Steps:

  • .Thaw spinach and drain the water. Drain artichoke hearts and save marinade for later. Chop artichokes.
  • In a large frying pan melt butter with marinade from the artichokes and add the onion, cook until soft. Stir in spinach, artichokes, nutmeg, oregano, soup, eggs and pepper.
  • Pour into casserole dish.
  • Topping:.
  • Mix together cream cheese, milk and parmesan cheese. Spread over spinach mixture.
  • Bake uncovered at 325 degrees for 40 minutes.

Nutrition Facts : Calories 330.2, Fat 25.2, SaturatedFat 12.9, Cholesterol 189.2, Sodium 633.7, Carbohydrate 15, Fiber 5.4, Sugar 3.7, Protein 13.8

SPINACH AND ARTICHOKE EGG CASSEROLE



Spinach and Artichoke Egg Casserole image

Number Of Ingredients 12

16 Eggs
1/4 cup Milk
14 ounces Artichoke Hearts
10 ounces Frozen chopped spinach, thawed and drained
1 cup White Cheddar, Shredded
1/2 cup Parmesan Cheese
1/2 cup Ricotta Cheese
1/4 cup Onion, shaved
1 clove Garlic
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Thyme
1 teaspoon Salt

Steps:

  • Preheat to 350 and spray 9x13 baking dish with cooking spray
  • Whisk together eggs and milk
  • Break the artichoke hearts up into small pieces and separate the leaves. Squeeze spinach with paper towel to remove access water then add spinach and artichoke to eggs
  • Add remaining ingredients, except ricotta, and combine. Pour into dish.
  • Dollop ricotta evenly over the surface of the casserole.
  • Bake 30-35 minutes until the center of the pan is fully cooked and doesn't jiggle.

SPINACH & ARTICHOKE CASSEROLE



Spinach & Artichoke Casserole image

This is a delicious side dish for a holiday dinner. I found the recipe in Good Housekeeping (Dec., 2003) but it's originally from the Mabbettsville Market, in Millbrook, New York. This doubles easily for a larger crowd or potluck.

Provided by Hey Jude

Categories     Spinach

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (13 3/4 ounce) can artichoke hearts, drained and chopped
1/2 cup heavy cream
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup grated parmesan cheese
1 (8 ounce) package cream cheese, softened
1 cup milk

Steps:

  • Preheat oven to 350°; in a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan.
  • In a small bowl, beat cream cheese until fluffy, occasionally scraping bowl with a spachula; reduce mixer speed and gradually add milk, mixing just until well blended.
  • Spoon spinach mixture into a shallow 1 1/2 quart casserole or 8'x8' glass baking dish; pour cream cheese mixture evenly over spinach mixture; sprinkle with remaining 1/3 cup parmesan and bake 25-30 minutes or until edges bubble and top is golden.
  • Serve warm.

Nutrition Facts : Calories 252.2, Fat 19.5, SaturatedFat 12, Cholesterol 63.2, Sodium 482.2, Carbohydrate 11.5, Fiber 4.8, Sugar 1.2, Protein 11.2

SPINACH-AND-ARTICHOKE CASSEROLE



SPINACH-AND-ARTICHOKE CASSEROLE image

Yield 6-8 servings

Number Of Ingredients 6

1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping
2 (10-ounce) packages frozen chopped spinach
1 (8-ounce) package cream cheese, softened
1 teaspoon fresh lemon juice
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup coarse Ritz cracker crumbs (about 10 crackers).

Steps:

  • 1. Preheat oven to 350 degrees. Butter a shallow 2-quart casserole. 2. Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork. 3. Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top. 4. Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.

ARTICHOKE, SPINACH & ASIAGO CASSEROLE



Artichoke, Spinach & Asiago Casserole image

Make and share this Artichoke, Spinach & Asiago Casserole recipe from Food.com.

Provided by EdandTheresa

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (15 ounce) can artichoke hearts, drain and cut
1 cup fresh spinach
2 large shallots, minced
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons flour
1 cup asiago cheese
1 cup milk
1/4 cup roasted pine nuts

Steps:

  • In a casserole dish add artichoke hearts, spinach, shallots and garlic.
  • In a pan melt the butter,then add the flour, whisk for about 2 minutes.
  • Then add the milk and cheese, continue stirring, (low heat).
  • When cheese is melted pour over artichokes.
  • Add pine nuts on top of cheese.
  • Bake 20 minutes at approx 350°F.

Nutrition Facts : Calories 224.1, Fat 14, SaturatedFat 5.5, Cholesterol 23.8, Sodium 430.2, Carbohydrate 21, Fiber 6.3, Sugar 1.4, Protein 7.8

Tips:

  • Use fresh, high-quality ingredients. Fresh artichokes and spinach will give your casserole the best flavor. You can also use frozen artichokes and spinach, but be sure to thaw them completely before using.
  • Don't overcook the artichokes. Artichokes are best when they are cooked until tender but still have a slight bite to them. Overcooking will make them mushy.
  • Use a good quality cheese. The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that melts well. Cheddar, mozzarella, and Parmesan are all good choices.
  • Season the casserole well. Season the casserole with salt, pepper, and garlic powder to taste. You can also add other spices, such as paprika or cayenne pepper, to taste.
  • Bake the casserole until it is golden brown and bubbly. This will usually take about 30 minutes. You can also cook the casserole in a slow cooker on low for 4-6 hours.

Conclusion:

Artichoke spinach casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover artichokes and spinach, and it is also a great way to get your kids to eat their vegetables. This casserole can be served as a main course or a side dish, and it is sure to be a hit with everyone who tries it.

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