📋Spinach Artichoke Casserole Recipe

Spinach Artichoke casserole in glass pan on faux wood surface

5 from 1 vote

📋Spinach Artichoke Casserole Recipe

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.

Course Side Dish

Cuisine American, Canadian, North American

Keyword artichoke, casserole, spinach

Special Diet Vegetarian

Prep Time 10

Cook Time 26

Total Time 36

Servings servings

Calories 243kcal

Author Terri Gilson

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

US Customary - Metric

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.

Notes

Adapted from Good Housekeeping magazine, Pg. 184 December 2003

See WW point for lightened up version of this casserole

Nutrition