Best Spinach And Artichoke Casserole Recipes

SPINACH AND ARTICHOKE CASSEROLE

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.

SPINACH-AND-ARTICHOKE CASSEROLE

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.

MAKEOVER SPINACH AND ARTICHOKE CASSEROLE

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.

SPINACH AND ARTICHOKE CASSEROLE

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.

SPINACH, MUSHROOM, AND ARTICHOKE CASSEROLE

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

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

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.

SPINACH, ARTICHOKE, AND GOUDA CASSEROLE

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 CASSEROLE

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 AND ARTICHOKE QUINOA CASSEROLE

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.

SPINACH, ARTICHOKE, AND GOUDA CASSEROLE

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

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