Spinach and Artichoke Casserole

It’s hard to believe that a dish so simple to throw together could be such a crowd-pleaser, but this Spinach and Artichoke Casserole has been a staple in my kitchen for years, and for good reason. From cozy weeknight dinners to potlucks where I need to bring something guaranteed to disappear, this recipe is my absolute go-to. My family? They devour it. Even my pickiest eater, who usually wrinkles their nose at anything green, happily scoops up generous helpings. The creamy, cheesy goodness, combined with the slightly tangy artichoke hearts and the subtle earthiness of spinach, creates a flavor explosion that’s both comforting and utterly addictive. Honestly, the hardest part is making sure there’s enough to go around because it’s always the first dish to be emptied at any gathering. If you’re looking for a vegetarian dish that’s bursting with flavor and incredibly easy to make, look no further. This Spinach and Artichoke Casserole is about to become your new favorite too.

Ingredients for the Best Spinach and Artichoke Casserole

Here’s what you’ll need to create this incredibly delicious and easy Spinach and Artichoke Casserole. We’re keeping it simple and focusing on fresh flavors without any meat, perfect for a vegetarian delight.

• Frozen Spinach (10 ounces, thawed and squeezed dry): Frozen spinach is convenient and works perfectly in casseroles. Make sure to thaw it completely and squeeze out as much excess water as possible to prevent a watery casserole.
• Artichoke Hearts (14 ounces, canned or jarred, drained and quartered): Canned or jarred artichoke hearts in water or brine are ideal for this recipe. Drain them well and quarter them for easier mixing and eating.
• Cream Cheese (8 ounces, softened): Full-fat cream cheese provides the rich and creamy base of the casserole. Softening it beforehand makes it easier to blend smoothly with other ingredients.
• Mayonnaise (½ cup): Mayonnaise adds moisture and a subtle tang to the casserole, contributing to its creamy texture and flavor.
• Sour Cream (½ cup): Sour cream enhances the creaminess and adds a delightful tanginess that balances the richness of the cream cheese and mayonnaise.
• Grated Parmesan Cheese (½ cup, plus more for topping): Parmesan cheese brings a salty, nutty, and savory flavor to the casserole. We’ll use it both inside and as a topping for a golden crust.
• Shredded Mozzarella Cheese (1 cup): Mozzarella cheese is perfect for melting and creating that gooey, cheesy topping we all love in a casserole.
• Garlic (2 cloves, minced): Fresh garlic adds a pungent and aromatic flavor that is essential to the savory profile of the casserole.
• Yellow Onion (½ cup, finely diced): Diced onion provides a mild, sweet, and savory base note that complements the other flavors.
• Lemon Juice (1 tablespoon, fresh): Fresh lemon juice adds a touch of brightness and acidity, cutting through the richness of the cheese and cream and enhancing the overall flavor.
• Red Pepper Flakes (¼ teaspoon, optional): A pinch of red pepper flakes adds a subtle warmth and a hint of spice, but it’s entirely optional if you prefer a milder flavor.
• Salt and Black Pepper (to taste): Salt and pepper are crucial for seasoning and bringing out all the flavors of the casserole.
• Bread Crumbs or Panko (½ cup, optional for topping): Bread crumbs or panko provide a delightful crispy topping for the casserole, adding texture and visual appeal.

Instructions for Making Spinach and Artichoke Casserole

Follow these simple step-by-step instructions to create your own delicious Spinach and Artichoke Casserole. This recipe is straightforward and perfect for cooks of all skill levels.

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray. This prevents sticking and makes serving easier later.
2. Sauté Onion and Garlic: In a skillet over medium heat, melt a tablespoon of butter or olive oil. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic can become bitter. Remove from heat and set aside.
3. Prepare Spinach and Artichokes: If using frozen spinach, ensure it is fully thawed. Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This step is crucial to prevent a watery casserole. Roughly chop the squeezed spinach. Drain the canned or jarred artichoke hearts thoroughly. Quarter or roughly chop the artichoke hearts into bite-sized pieces.
4. Combine Cream Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a hand mixer or a sturdy whisk to beat these ingredients together until smooth and creamy. Ensure there are no lumps of cream cheese for a consistent texture.
5. Incorporate Flavors and Vegetables: To the cream cheese mixture, add the sautéed onion and garlic, grated Parmesan cheese, lemon juice, and red pepper flakes (if using). Season generously with salt and black pepper. Mix well to combine all the flavors.
6. Fold in Spinach and Artichokes: Gently fold in the prepared spinach and artichoke hearts into the cheese mixture. Distribute them evenly throughout the mixture, ensuring each bite will be flavorful and filled with vegetables.
7. Transfer to Baking Dish: Pour the spinach and artichoke mixture into the prepared baking dish. Spread it evenly to ensure consistent baking.
8. Top with Mozzarella and Bread Crumbs (Optional): Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. If desired, sprinkle bread crumbs or panko over the mozzarella cheese for a crispy topping. A light drizzle of melted butter over the bread crumbs can enhance browning and crispiness.
9. Bake Until Bubbly and Golden Brown: Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through, bubbly around the edges, and the topping is melted and golden brown. The internal temperature should reach 165°F (74°C).
10. Broil for Extra Browning (Optional): For an even more golden-brown and bubbly top, you can broil the casserole for the last 1-2 minutes of baking. Watch it closely to prevent burning.
11. Cool Slightly and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the casserole to set slightly and prevents burning your mouth. Garnish with fresh parsley or extra Parmesan cheese if desired and serve hot.

Nutrition Facts for Spinach and Artichoke Casserole

This nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes. It is based on a serving size of approximately one-eighth of the casserole.

• Servings: 8
• Calories per Serving: Approximately 350-400 calories
• Total Fat: 25-30g

Please note: This is a general estimate. For precise nutritional information, use a nutrition calculator with the specific brands of ingredients you use.

Preparation Time for Spinach and Artichoke Casserole

This Spinach and Artichoke Casserole is wonderfully quick to prepare, making it ideal for busy weeknights or last-minute gatherings.

• Prep Time: 20 minutes (includes chopping vegetables, sautéing, and mixing ingredients)
• Cook Time: 20-25 minutes (baking in the oven)
• Total Time: Approximately 40-45 minutes

From start to finish, you can have this comforting and delicious casserole ready to serve in under an hour. This makes it a fantastic option for a satisfying meal without spending hours in the kitchen.

How to Serve Spinach and Artichoke Casserole

Spinach and Artichoke Casserole is incredibly versatile and can be served in a variety of ways. Here are some delicious suggestions to make the most of this flavorful dish:

• As a Warm Appetizer: Serve smaller portions of the casserole with tortilla chips, pita chips, crusty baguette slices, or assorted crackers. It’s a fantastic warm dip alternative for parties and gatherings.
• As a Side Dish for Dinner: Pair it with main courses like roasted chicken, grilled salmon, or vegetarian entrees such as lentil loaf or stuffed bell peppers. Its creamy texture and rich flavors complement many dishes.
• As a Vegetarian Main Course: Serve a generous portion of the casserole as a satisfying vegetarian main course. Accompany it with a fresh side salad to balance the richness of the casserole and add some extra greens to your meal.
• For Potlucks and Holiday Gatherings: This casserole is always a hit at potlucks, Thanksgiving, Christmas, or Easter dinners. It travels well and can be easily reheated, making it a perfect dish to bring to share.
• With Bread for Dipping: Offer warm, crusty bread or garlic bread alongside the casserole for dipping. The creamy dip is delicious scooped up with bread.
• Garnished with Fresh Herbs: Before serving, garnish the casserole with fresh chopped parsley, chives, or thyme for a pop of color and freshness. A sprinkle of extra Parmesan cheese on top is also a great touch.
• Serve Warm or at Room Temperature: While best served warm, Spinach and Artichoke Casserole is also enjoyable at room temperature, making it convenient for parties or buffets where dishes might sit out for a while.

Additional Tips for the Perfect Spinach and Artichoke Casserole

To ensure your Spinach and Artichoke Casserole is a resounding success every time, here are some helpful tips and tricks:

1. Use Room Temperature Cream Cheese: Softening the cream cheese to room temperature is crucial for a smooth and lump-free casserole. It blends much more easily with the other ingredients, creating a creamy base. If you forget to take it out ahead of time, you can microwave it in short 10-15 second intervals, being careful not to melt it.
2. Squeeze Spinach Thoroughly: Whether using fresh or frozen spinach, removing excess moisture is key. For frozen spinach, thaw it completely and squeeze it dry with a kitchen towel or cheesecloth. For fresh spinach, you can quickly sauté it to wilt it and then squeeze out excess water. Excess moisture will make your casserole watery and less flavorful.
3. Don’t Overcook the Garlic: Garlic is essential for flavor, but burnt garlic is bitter. Sauté the garlic over medium-low heat for just a minute or two until fragrant. It should be aromatic, not browned or burnt.
4. Adjust Cheese Types to Your Preference: While mozzarella and Parmesan are classic choices, feel free to experiment with other cheeses. Gruyere, provolone, or Monterey Jack would all be delicious additions or substitutions. A blend of cheeses can add complexity and depth of flavor.
5. Add a Crispy Topping: For extra texture, add a crispy topping. Bread crumbs, panko, or even crushed crackers work wonderfully. Toss them with a little melted butter and sprinkle them over the mozzarella before baking for a golden and crunchy crust.
6. Consider Marinated Artichoke Hearts for Extra Flavor: Using marinated artichoke hearts in oil instead of plain canned artichoke hearts can add an extra layer of flavor. The marinade often includes herbs and spices that enhance the overall taste of the casserole. Just be sure to drain them well.
7. Make it Ahead of Time: Spinach and Artichoke Casserole is a great make-ahead dish. You can assemble it completely, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. This is perfect for meal prepping or getting ahead for a party. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
8. Spice it Up: If you like a bit of heat, don’t hesitate to add more red pepper flakes or a dash of hot sauce to the mixture. You can also use a pinch of cayenne pepper for a subtle kick. Taste and adjust the spice level to your liking.

Frequently Asked Questions about Spinach and Artichoke Casserole

Here are some common questions people have about making Spinach and Artichoke Casserole, along with helpful answers to ensure your casserole is perfect.

Q1: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. You will need about 1 pound of fresh spinach. Sauté the fresh spinach in a skillet with a little olive oil or butter until it wilts down significantly. Then, squeeze out as much excess moisture as possible before chopping and adding it to the casserole mixture.

Q2: Can I use fresh artichoke hearts?
A: Using fresh artichoke hearts is more labor-intensive but certainly possible. You’ll need to trim, cook, and remove the choke from fresh artichokes. Canned or jarred artichoke hearts are much more convenient and work wonderfully in this recipe, offering a similar flavor profile with less effort.

Q3: Can I make Spinach and Artichoke Casserole ahead of time?
A: Absolutely! This casserole is a great make-ahead dish. You can assemble it completely, cover it tightly with plastic wrap or foil, and store it in the refrigerator for up to 24 hours before baking. When ready to bake, remove it from the refrigerator about 30 minutes before baking to take the chill off slightly, then bake as directed.

Q4: Can I freeze Spinach and Artichoke Casserole?
A: Yes, you can freeze Spinach and Artichoke Casserole, although the texture might change slightly, particularly the creamy components. For best results, assemble the casserole in a freezer-safe dish, but do not bake it. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw completely in the refrigerator overnight before baking as directed, you might need to add 10-15 minutes to the baking time.

Q5: How do I reheat leftover Spinach and Artichoke Casserole?
A: To reheat leftover casserole, preheat your oven to 350°F (175°C). Cover the casserole dish with foil and bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave in short intervals until warm.

Q6: Can I make this casserole dairy-free or vegan?
A: Yes, with substitutions. To make it dairy-free, use plant-based cream cheese, mayonnaise, and sour cream alternatives. For a vegan version, ensure all ingredients are plant-based, and consider using nutritional yeast for a cheesy flavor. Vegan mozzarella shreds are also available. The texture and flavor may vary slightly, but it can still be a delicious and satisfying dish.

Q7: What are some variations I can try with this recipe?
A: There are many ways to customize this casserole! You can add other vegetables like sautéed mushrooms, roasted red peppers, or caramelized onions. For extra flavor, try adding sun-dried tomatoes, artichoke hearts marinated in different herbs, or different cheese blends. A sprinkle of nutmeg or a dash of hot sauce can also add a unique twist.

Q8: How long does Spinach and Artichoke Casserole last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, leftover Spinach and Artichoke Casserole will last for 3-4 days. Ensure it is cooled down completely before refrigerating. Always check for any signs of spoilage before reheating and consuming.

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