Spinach & Artichoke Casserole
This Spinach & Artichoke Casserole can be made as a side dish or dip. It is savory and comforting. You can also make Spinach & Artichoke Casserole ahead of time so it is great for parties or family gatherings. I make this dish around the holidays and then for special occasions throughout the year. Another great thing about this make ahead dish is that you can freeze it for up to two weeks before baking it. So with a little planning of your menu or to have as a handy side dish at any time, Spinach & Artichoke Casserole is sure to please all those that have it.
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Try this with creamy macaroni and cheese. Here is my recipe: https://majorgates.com/recipes/creamy-macaroni-and-cheese/
This recipe is also great with baked chicken. https://majorgates.com/recipes/baked-chicken-breasts/
Ingredients For Spinach & Artichoke Casserole
- 2 packages of frozen whole leaf spinach (16 ounces) – thawed by cooking in water
- 1 can (14.6 ounce) of quartered artichoke hearts – roughly chopped
- 3/4 cup of heavy cream
- 1/4 teaspoon of salt
- 1 package (1 1/2 cups) of shredded Parmesan
- 1/2 teaspoon of coarsely ground black pepper
- 1 package (8 ounces) cream cheese, softened to room temperature
- 1 cup of milk (whatever kind you use is fine)
Supplies
- Cutting Board
- Knife
- Strainer
- Large mixing bowl
- Large spoon or spatula
- Hand mixer
- Baking Dish
- Foil
Spinach & Artichoke Casserole Directions
- Preheat oven to 350 degrees Fahrenheit.
- Cook frozen spinach until heated in water (about 4 cups) in a medium sized cooking pot.
- Drain spinach in strainer and pushing all the excess water out with large spoon.
- In a bowl, combine spinach, artichokes, cream, salt, pepper, and 1 cup Parmesan.
- In small bowl, with mixer at medium speed, beat cream cheese until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually add milk, mixing until well blended.
- Spoon spinach mixture into shallow 1 1/2- 2 quart casserole or 8″ by 8″ baking dish.
- Pour cream cheese mixture evenly over spinach mixture. Sprinkle with remaining 1/2 cup Parmesan. Bake 30-40 minutes or until edges bubble and top is golden.
- If making ahead, cover with clear wrap, then foil and put in fridge or freezer. You can make ahead the day before or freeze before baking for up to 2 weeks.
Enjoy!
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