Amazing Spinach Artichoke Casserole

Amazing Spinach Artichoke Casserole

41 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
mharbold
Recipe by  mharbold

“This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
  3. Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
  4. Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
  5. Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
  6. Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

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Reviews (41)

Rate This Recipe
mharbold
85

mharbold

Just a few notes...I always use light cream cheese, light sour cream, margarine instead of butter, and light mayo....which will greatly reduce the fat but not the flavor. Yes, it's on the decadent side, but it's well worth it for special occasions. Enjoy!

Deb Thomas
82

Deb Thomas

This is a great recipe as is. Do not try making it something it isn't by using light cream cheese, light sour cream and especially not margarine in place of butter. This is a rich, delicious side dish. If you want a fat free, PC side, eat some raw carrots. If you want a lovingly prepared, perfectly family-friendly dish, this is it.

KTrit
39

KTrit

I was VERY disappointed with this recipe. I was questioning the amount of spinach when reading the recipe, but the reviews were good, so decided to make it as posted. I will NEVER do that again. Far too much spinach. Would have been much better with less spinach and more artichokes and mushrooms. I will likely make it again, but with about 1/2 the spinach, more artichokes and more mushrooms.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 27.5 g
  • 42%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 678 mg
  • 27%

Based on a 2,000 calorie diet

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Amazing No Cook Spinach Artichoke Dip

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