There’s no getting around this one! Spinach, artichokes and cheese are not a pretty combination, but they pair well making a very tasty combination. If you’re a fan of Spinach Artichoke Dip, you will adore this casserole. Spinach Artichoke Cheese Casserole is low-carb, a fabulous dish alongside anything grilled, and can hold it’s own. Many times I’ve served it with a fresh fruit salad, feather light roll and divine dessert to my family and friends. It’s a winner every time, especially with girlfriends!
Here’s the starring cast of characters, minus the missing nutmeg…I know I’m loosing my mind…sorry!
Squeeze as much liquid as you can from chopped spinach. Saute the onions in butter and reserved artichoke marinade. Quarter the artichoke hearts and combine all of the ingredients except for the cream cheese, milk and Parmesan cheese. Pour into a greased 9×13″ casserole dish. If you have the time tuck this in the fridge and chill it for a hour or so. It makes adding the cheese topping much easier.
An hour before serving, preheat oven to 325 degrees. Combine softened cream cheese, milk and Parmesan cheese. Spread evenly over top of spinach artichoke filling.
Bake for 40 minutes till edges are light golden brown. Take it from the oven and let it set for 10 to 15 minutes.
No matter how hard I tried, my pictures are less than appealing, sorry again!
Spinach-Artichoke Cheese Casserole is not just pretty, but it is delicious and you will be inclined to want a little extra… trust me, you will!
Look for a pretty plate, garnish with fresh, sliced, tomatoes or sensational strawberries and serve with lots of love.
Spinach-Artichoke Cheese Casserole
1 (10 ounce) package frozen spinach
1 (6 ounce) jar marinated artichoke hearts
1 tablespoon butter
1 yellow onion, chopped
1/4 teaspoon nutmeg
3/4 teaspoon oregano
1(10 ounce can) cream of celery soup
4 beaten eggs
1 (8 ounce) package cream of cheese, room temperature
1/3 cup milk
1/3 cup Parmesan cheese, finely grated
Squeeze the moisture from thawed spinach. Drain artichokes saving 2 tablespoons of the marinade. Heat marinade and add butter to the pan. Saute onion till tender. Cut artichokes into quarters or desired size. Combine all ingredients except cheeses and milk. Spread in a 9×13″ buttered baking dish. Smooth the top. If possible, refrigerate to help it set up a bit. It will make adding the cream cheese layer much easier.
Beat cream cheese, milk and Parmesan cheese and spread evenly over spinach mixture. Bake at 325 degrees for 40 minutes or until firm.
Welcoming your pretty suggestions! What would you serve with this dish?
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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