This Cheesy Spinach Artichoke Casserole Recipe is a quick, easy, rich and delicious creamy side dish. Made with canned artichoke hearts and frozen spinach it's also economical. And because this recipe is a bit indulgent, I also created a lighter (WW) version (*see ww points below)
This recipe is popular during the holidays and makes a great Thanksgiving side dish, as well as Christmas side, and it's the perfect dish to bring along to a potluck or gathering. But it's great any time of year!
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🥘Ingredient Notes
You will need the following ingredients for this artichoke spinach casserole:
- Artichoke hearts. Adds a mild, slightly tangy, and nutty flavor.* Make sure they are chopped well.
- Frozen Spinach. Adds some healthy greens and completes this duo and adds texture! Make sure to fully thaw and squeeze out excess liquid.
- Heavy cream (whipping cream), Cream cheese and Whole Milk. This trio of creaminess makes this casserole super rich and creamy!
- Grated parmesan cheese and shredded parmesan cheese. Adds a powerful and welcome cheesy flavor with different textures.
- Chicken bouillon powder. Adds a savory flavor that balances the tanginess of the parmesan cheeses and cream cheese.
📖Variations & Substitutions
- Cream cheese - you can use regular, low fat cream cheese or fat-free cream cheese
- Spinach - you can substitute fresh spinach for frozen spinach, but you need to cook a large bag in advance, then strain and squeeze out excess liquid
- Chicken - add cooked, diced chicken breast and make it a meal!
- WW -see WW points below
🔪How to Make Spinach Artichoke Casserole
Prep: Preheat oven to 350 degrees F (176 degrees C) and spray an 8x8 square baking dish or a shallow 1.5 quart casserole dish with non-stick spray.
In a large bowl, combine spinach, artichokes, heavy cream/whipping cream, chicken bouillon powder, pepper and ½ cup grated parmesan cheese.
In separate mixing bowl, beat cream cheese with an electric mixer on medium, until fluffy, scraping sides.
Reduce to low, gradually add milk, mixing just until blended,
Spoon spinach artichoke mixture into shallow casserole dish (1.5 quart) or 8x8 glass baking dish.
Then pour cream cheese mixture evenly over spinach mixture.
Sprinkle with remaining grated parmesan cheese and sprinkle on shredded parmesan cheese.
Bake for 30-35 minutes or until edges bubble and top is golden brown.
Garnish with additional shredded parmesan cheese and fresh parsley, if desired.
🥗 What to serve with Spinach and Artichoke Casserole
These are my favorite dishes to serve with this Spinach and Artichoke casserole:
🌡️Storage
Store this leftover cheesy casserole in an airtight container in the fridge for up to 4 days. I like to use an 8x8 glass pan with a lid because you can store it in the same container you bake it in. It's also ideal if you're taking it along to a potluck or gathering.
If you are just storing this overnight, it can be covered in plastic wrap. This recipe can be made in advance and reheated.
👪 Serving Size
This creamy spinach-artichoke casserole makes 8 servings. It's quite rich, so you don't need a very large serving. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This recipe is 10 WW points and it's a little indulgent. If you are looking for something less indulgent, I tested a WW version as well and the taste was very similar @ a reduced 8 WW points:
WW Spinach Artichoke Casserole Recipe
- 2 (10 oz) packages of frozen spinach thawed, chopped and squeezed dry
- 14 oz -can of artichoke hearts drained and chopped
- ⅓ cup fat-free sour cream
- ⅔ cup fat -free grated parmesan cheese
- 8 oz package of fat-free cream cheese -softened
- ¾ cup fat-free milk
- 1 tsp vinegar
- ¼ tsp pepper
- ½ tsp chicken bouillon powder
- 1.5 teaspoon condensed milk
- Preheat oven to 350 degrees F (176 degrees C) and spray casserole dish with cooking spray.
- Mix milk with vinegar and set aside
- In a large bowl, combine spinach, artichokes, sour cream, condensed milk, chicken bouillon powder, pepper, ¼ cup of the milk mixed with vinegar and ⅓ cup grated parmesan cheese.
- In a separate mixing bowl, beat cream cheese until fluffy, scraping sides. Reduce to low, gradually add remaining ½ cup milk mixed with vinegar, mixing just until blended.
- Spoon spinach mixture into casserole dish, then pour cream cheese mixture evenly over spinach mixture.
- Sprinkle with remaining ⅓ cup grated parmesan cheese.
- Bake 30-35 minutes or until edges bubble and top is golden.
Top Tip: WHAT TO DO WITH LEFTOVER CONDENSED MILK
You will have quite a bit of leftover condensed milk after you make this recipe. Fortunately, condensed milk will last up to 3 weeks in your fridge (in an airtight container)!
You can also freeze it in an airtight container or Ziploc freezer bag. Condensed milk will not actually freeze solid because of the sugar content. You can thaw frozen condensed milk overnight in the refrigerator. And it can be frozen for up to three months without any noticeable flavor or texture changes, as long as the container is tightly sealed. Whisk the milk if there is any separation, and note that thawed condensed milk should not be re-frozen. You can read more about freezing condensed milk HERE.
It can also be used in the following recipes:
If you love this combination, give my spinach artichoke dip a try!
🍲More Holiday Side Dishes
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📋Spinach Artichoke Casserole Recipe
Ingredients
- 2 packages frozen spinach thawed, chopped and squeezed dry (10 oz each)
- 14 oz artichoke hearts drained and chopped
- ½ cup heavy cream (whipping cream)
- ½ teaspoon chicken bouillon powder
- ¼ tsp black pepper
- ¼ cup shredded parmesan cheese
- ¾ cup whole milk
- 8 oz package of cream cheese softened
- ⅔ cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees F (176 degrees C) and spray casserole dish with cooking spray.
- In a large bowl, combine spinach, artichokes, heavy cream, chicken bouillon powder, black pepper and ½ cup grated parmesan cheese.
- In a separate mixing bowl, beat cream cheese until fluffy, scraping sides. Reduce to low, gradually add milk, mixing just until blended
- Spoon spinach mixture into shallow casserole dish (1.5 quart or 8x8 glass baking dish),
- Then pour cream cheese mixture evenly over spinach mixture.
- Sprinkle with remaining grated parmesan cheese and shredded parmesan cheese.
- Bake 30-35 minutes or until edges bubble and top is golden.Garnish with fresh parsley and additional shredded parmesan cheese, if desired.
Terri Gilson
This Cheesy Spinach Artichoke Casserole is the ultimate comfort side dish. It's creamy, rich, and packed with flavor. The best part is how simple it is to make - using canned artichokes and frozen spinach keeps it budget-friendly and quick to throw together.