Best Spinach And Artichoke Casserole Recipes

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SPINACH AND ARTICHOKE CASSEROLE



Spinach and Artichoke Casserole image

We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.

Provided by MSLIB5

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
½ cup water
½ cup butter
1 (8 ounce) package cream cheese
1 (8 ounce) can sliced water chestnuts, drained
garlic powder, or to taste
1 (14 ounce) can artichoke hearts, drained and halved
½ cup bread crumbs
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
  • Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
  • Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
  • Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
  • Bake in preheated oven until heated through, 20 to 25 minutes.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g

SPINACH-AND-ARTICHOKE CASSEROLE



Spinach-and-Artichoke Casserole image

Provided by Julia Reed

Categories     dinner, casseroles, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping
2 (10-ounce) packages frozen chopped spinach
1 (8-ounce) package cream cheese, softened
1 teaspoon fresh lemon juice
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup coarse Ritz cracker crumbs (about 10 crackers)

Steps:

  • Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.
  • Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.
  • Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.
  • Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams

MAKEOVER SPINACH AND ARTICHOKE CASSEROLE



Makeover Spinach and Artichoke Casserole image

Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

5 celery ribs, finely chopped
2 medium sweet red peppers, chopped
2 medium onions, finely chopped
2 tablespoons butter
1 tablespoon canola oil
6 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup fat-free milk
3 cups shredded reduced-fat Mexican cheese blend
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a Dutch oven, saute the celery, red peppers and onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in shredded cheese until melted., Add spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese., Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 781mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.

SPINACH AND ARTICHOKE CASSEROLE



Spinach and Artichoke Casserole image

From Good Housekeeping magazine. Really creamy and good. Everyone raves about this one. Make sure you top with freshly grated parmesan cheese, not the stuff in the can!

Provided by Sauce Lover

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

20 ounces frozen chopped spinach, thawed and squeezed dry
1 (13 3/4 ounce) can artichoke hearts, drained and chopped
1 cup heavy cream
1/8 teaspoon salt (I like it with more)
1/8 teaspoon ground pepper (I use more)
2/3 cup grated parmesan cheese (I use more)
1 (8 ounce) package cream cheese, softened
1 cup whole milk

Steps:

  • Preheat oven to 350°F In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
  • In small bowl, with mixer at medium speed, beat cream cheese(softened, make sure!) until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low, gradually add milk, mixing just until well blended.
  • Spray 1 1/2-quart casserole or 8" by 8" glass baking dish with Pam or other non-stick spray or line dish with non-stick foil(love that stuff!). Put spinach/artichoke mixture in bottom of dish. Pour cream-cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan cheese. Bake 25 to 30 minutes or until edges bubble and top is golden.

Nutrition Facts : Calories 302.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 82.3, Sodium 485.1, Carbohydrate 11.8, Fiber 4.8, Sugar 2.9, Protein 11.4

SPINACH, MUSHROOM, AND ARTICHOKE CASSEROLE



SPINACH, MUSHROOM, AND ARTICHOKE CASSEROLE image

Categories     Cheese     Vegetable     Side

Number Of Ingredients 15

2 T, plus 2 tsp, unsalted butter
3/4 cup chopped yellow onions
1/2 tsp salt
1/2 tsp pepper
2 tsp minced garlic
1 lb. button mushrooms, cleaned and sliced
2 (10oz.) pkgs. frozen chopped spinach, thawed and squeezed dry
2 (14oz.) cans artichoke hearts, drained and quartered
1 (15oz.) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 tsp nutmet
1/4 cup dried bread crumbs
1/2 cup parmesan

Steps:

  • Preheat oven to 350-degrees. Lightly grease a 9"x13" pan with 2 tsp butter, and set aside. In a large skillet, melt remaining butter over medium-high heat. Add the onions, 1/4 tsp salt, and 1/4 tsp of pepper. cook, stirring until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from heat. In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine. In a separate bowl, beat the eggs, nutmet, remaining 1/4 tsp each of salt and pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfre to prepared baking dish and top with layer of parmesan. Bake until casserole is frim and the top is golden, about 45-50 minutes. Serves 10-12.

SPINACH AND ARTICHOKE EGG CASSEROLE



Spinach and Artichoke Egg Casserole image

Number Of Ingredients 12

16 Eggs
1/4 cup Milk
14 ounces Artichoke Hearts
10 ounces Frozen chopped spinach, thawed and drained
1 cup White Cheddar, Shredded
1/2 cup Parmesan Cheese
1/2 cup Ricotta Cheese
1/4 cup Onion, shaved
1 clove Garlic
1/2 teaspoon Crushed Red Pepper
1/2 teaspoon Thyme
1 teaspoon Salt

Steps:

  • Preheat to 350 and spray 9x13 baking dish with cooking spray
  • Whisk together eggs and milk
  • Break the artichoke hearts up into small pieces and separate the leaves. Squeeze spinach with paper towel to remove access water then add spinach and artichoke to eggs
  • Add remaining ingredients, except ricotta, and combine. Pour into dish.
  • Dollop ricotta evenly over the surface of the casserole.
  • Bake 30-35 minutes until the center of the pan is fully cooked and doesn't jiggle.

SPINACH AND ARTICHOKE TORTELLINI CASSEROLE



Spinach and Artichoke Tortellini Casserole image

Make and share this Spinach and Artichoke Tortellini Casserole recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
3 garlic cloves, minced
1 small onion, minced
2 tablespoons flour
1 cup chicken broth
1 cup cream
1/8 teaspoon nutmeg
1 (10 ounce) box frozen spinach, defrosted and squeezed of all liquid
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup parmesan cheese
salt and pepper
1 lb cheese tortellini
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350.
  • Cook tortellini in boiling salted water for 3 minutes.
  • In large oven proof skillet, saute garlic and onion in oil until soft, 5 minutes.
  • Sprinkle with flour and cook 1 minute. Add broth, cream, and nutmeg, simmer 5 minutes.
  • Add spinach, artichokes, parmesan, salt and pepper.
  • Stir in par-cooked tortellini.
  • Top with bread crumbs, and bake for 30 minutes.

Nutrition Facts : Calories 768.9, Fat 35.5, SaturatedFat 18.8, Cholesterol 125, Sodium 1278.8, Carbohydrate 85.6, Fiber 11, Sugar 4.7, Protein 31.7

SPINACH, ARTICHOKE, AND GOUDA CASSEROLE



SPINACH, ARTICHOKE, AND GOUDA CASSEROLE image

Categories     Egg     Brunch     Bake     Casserole/Gratin

Yield 8 servings

Number Of Ingredients 13

1 1/2 tablespoons butter
2 shallots, thinly sliced
4 garlic cloves, minced
12 ounces baby spinach
1 (16-ounce) package frozen artichoke halves, thawed
1 cup (about 4 ounces) shredded Swiss cheese
1 cup (about 4 ounces) shredded smoked Gouda cheese
10 large eggs, lightly beaten
3 cups half-and-half
1/4 cup chopped fresh dill
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: chopped fresh dill

Steps:

  • Heat butter in a large Dutch oven over medium-high heat until bubbly. Add shallots and garlic; cook 3 minutes or until soft. Add spinach, and cook 5 minutes or until spinach is wilted and liquid has mostly evaporated. Place spinach in a colander, pressing leaves to remove any excess liquid; cool slightly. Divide spinach, artichokes, and cheeses among 8 lightly greased 1-cup ramekins (or place in a 2-quart baking dish). Combine eggs and next 4 ingredients in a large bowl; pour egg mixture over spinach mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.

SPINACH AND ARTICHOKE QUINOA CASSEROLE



Spinach and Artichoke Quinoa Casserole image

Make and share this Spinach and Artichoke Quinoa Casserole recipe from Food.com.

Provided by Jo SB

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups quinoa, uncooked
2 1/2 cups water
1 large onion, thinly sliced
4 large garlic cloves, minced
1 tablespoon olive oil, extra virgin
2 cups any milk
1 tablespoon cornstarch
2 cups artichoke hearts, coarsely chopped
312 g spinach
1/2 cup parmesan cheese, shredded
3/4 cup mozzarella cheese, shredded & divided
1 pinch salt
1/2 teaspoon ground black pepper
cooking spray

Steps:

  • In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
  • Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
  • Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
  • Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.

Nutrition Facts : Calories 275.3, Fat 10.3, SaturatedFat 4.4, Cholesterol 22.3, Sodium 271.7, Carbohydrate 33.6, Fiber 7.1, Sugar 1.6, Protein 13.9

SPINACH-AND-ARTICHOKE CASSEROLE



SPINACH-AND-ARTICHOKE CASSEROLE image

Yield 6-8 servings

Number Of Ingredients 6

1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping
2 (10-ounce) packages frozen chopped spinach
1 (8-ounce) package cream cheese, softened
1 teaspoon fresh lemon juice
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup coarse Ritz cracker crumbs (about 10 crackers).

Steps:

  • 1. Preheat oven to 350 degrees. Butter a shallow 2-quart casserole. 2. Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork. 3. Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top. 4. Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.

SPINACH, ARTICHOKE, AND GOUDA CASSEROLE



Spinach, Artichoke, and Gouda Casserole image

How to make Spinach, Artichoke, and Gouda Casserole

Provided by @MakeItYours

Number Of Ingredients 13

1 1/2 tablespoons butter
2 shallots, thinly sliced
4 garlic cloves, minced
12 ounces baby spinach
1 (16-ounce) package frozen artichoke halves, thawed
1 cup (about 4 ounces) shredded Swiss cheese
1 cup (about 4 ounces) shredded smoked Gouda cheese
10 large eggs, lightly beaten
3 cups half-and-half
1/4 cup chopped fresh dill
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: chopped fresh dill

Steps:

  • Heat butter in a large Dutch oven over medium-high heat until bubbly. Add shallots and garlic; cook 3 minutes or until soft. Add spinach, and cook 5 minutes or until spinach is wilted and liquid has mostly evaporated. Place spinach in a colander, pressing leaves to remove any excess liquid; cool slightly.2. Divide spinach, artichokes, and cheeses among 8 lightly greased 1-cup ramekins (or place in a 2-quart baking dish). Combine eggs and next 4 ingredients in a large bowl; pour egg mixture over spinach mixture. Cover and refrigerate 8 hours or overnight.3. Preheat oven to 350°. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.

SPINACH AND ARTICHOKE CASSEROLE



SPINACH AND ARTICHOKE CASSEROLE image

Categories     Vegetable

Number Of Ingredients 6

1/2 C chpd green onions, tops included
1/2 C butter
2 pkg fresh spinach, cooked and drained
2 - 8 oz can artichoke hearts, drained
2 C sour cream
1/2 C parmesan

Steps:

  • Saute onions in butter. Fold in spinach, artichokes and sour cream. Salt and pepper to taste. Pour into 2 qt.baking dish and sprinkle with cheese. Bake 20 - 30 min 350 degrees

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