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!
Jump to:
🥘Ingredients
You will need the following ingredients for this artichoke spinach casserole:
- 2 (10 oz) packages of frozen chopped spinach thawed, with excess water squeezed out
- 14 oz -can of artichoke hearts drained and chopped
- ½ cup heavy cream (whipping cream)
- ⅔ cup grated parmesan cheese
- ¼ tsp black pepper
- ½ tsp chicken bouillon powder
- 8 oz package of cream cheese softened
- ¾ cup whole milk
- ¼ cup shredded parmesan cheese
🔪Instructions
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.
📖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
🥗 Pairing
These are my favorite dishes to serve with this Spinach and Artichoke casserole:
🍽Equipment
You will need an 8x8 square baking dish or a 1.5 quart casserole dish for this creamy spinach-artichoke casserole. You will also need a cutting board, mixing bowls, spoons and an electric mixer. (affiliate links)
🌡️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 blue 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.
❔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:
🦺Food safety
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
- Never leave cooking food unattended
⭐ COMMENTS & REVIEWS
Did you know that commenting and rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
If you love this combination, give my spinach artichoke dip a try!
📋Spinach Artichoke Casserole Recipe
Ingredients
- 2 (10 oz) packages of frozen spinach thawed, chopped and squeezed dry
- 14 oz -can of 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.
Leave a Reply