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Spinach And Artichoke Casserole

Spinach and Artichoke Casserole recipe image
This comforting Spinach and Artichoke Casserole is a classic crowd-pleaser that balances earthy greens with creamy richness. The dish layers defrosted spinach and artichoke hearts with a luscious blend of cream cheese, mayonnaise, and butter, topped with savory Parmesan or Romano cheese. It offers a satisfying texture contrast between the soft vegetables and the golden, bubbly cheese crust. Perfect for weeknight dinners, potlucks, or as a hearty side dish to roast chicken or steak. Simple to assemble with pantry staples, this recipe delivers home-style comfort food that everyone will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 10.0
Dietary: Gluten-free
Description
This comforting Spinach and Artichoke Casserole is a classic crowd-pleaser that balances earthy greens with creamy richness. The dish layers defrosted spinach and artichoke hearts with a luscious blend of cream cheese, mayonnaise, and butter, topped with savory Parmesan or Romano cheese. It offers a satisfying texture contrast between the soft vegetables and the golden, bubbly cheese crust. Perfect for weeknight dinners, potlucks, or as a hearty side dish to roast chicken or steak. Simple to assemble with pantry staples, this recipe delivers home-style comfort food that everyone will love.
Ingredients
  • 1 package Artichoke hearts, frozen
  • 2 tablespoons Mayonnaise
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    If using frozen artichoke hearts, cook according to package instructions, then drain well. Do not overcook.
  3. 3
    Place the drained artichoke hearts in the bottom of a 3-quart casserole dish.
  4. 4
    Defrost frozen chopped spinach and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
  5. 5
    Layer the squeezed spinach evenly on top of the artichoke hearts.
  6. 6
    In a mixing bowl, beat cream cheese, mayonnaise, and butter (or olive oil) together until light and fluffy.
  7. 7
    Gradually beat in the milk until the sauce is smooth and creamy.
  8. 8
    Spread the cream cheese mixture evenly over the spinach layer.
  9. 9
    Sprinkle the top generously with grated Parmesan or Romano cheese and black pepper to taste.
  10. 10
    Bake uncovered for 40 minutes, or until the top is lightly browned and the filling is bubbly.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 10.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.0mg1%
Total Carbohydrate 2.2g1%
Dietary Fiber 1.1g5%
Sugars 0.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This casserole can be assembled ahead of time and refrigerated before baking. If baking from chilled, add 10-15 minutes to the baking time.

Substitutions: For a dairy-free version, use vegan cream cheese and vegan mayonnaise. Olive oil can be used in place of butter for a lighter flavor.

Tip: Squeezing the spinach thoroughly is crucial to prevent the casserole from becoming watery.

Keywords: artichoke, spinach, casserole, cheese, cream cheese, parmesan, italian, baking, vegetarian, comfort food, potluck, dinner, side dish, mayonnaise, romano, oven, frozen spinach, artichoke hearts, creamy, baked
Read it online: https://www.chefs-mate.com/recipe/spinach-and-artichoke-casserole/