Creamy Artichoke And Fennel Casserole Recipe

Name: Creamy Artichoke And Fennel Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans water-packed artichoke hearts, drained and just rough chopped; 8 ounces parmesan cheese, grated; 1 1/4 cups gruyere, shredded (or you can use swiss cheese); 3 tablespoons minced garlic; 3/4 cup mayonnaise; 1 cup thin sliced fennel; 1 teaspoon kosher salt, to taste; 1 teaspoon ground black pepper, to taste; 1 tablespoon olive oil to saute the vegetables; 1 cup thin sliced onion; 1 teaspoon paprika; Topping; 2 tablespoons dried parsley; 2 tablespoons butter; 2 cups breadcrumbs

Servings: persons

2 (15 ounce) cans water-packed artichoke hearts, drained and just rough chopped
8 ounces parmesan cheese, grated
1 1/4 cups gruyere, shredded (or you can use swiss cheese)
3 tablespoons minced garlic
3/4 cup mayonnaise
1 cup thin sliced fennel
1 teaspoon kosher salt, to taste
1 teaspoon ground black pepper, to taste
1 tablespoon olive oil to saute the vegetables
1 cup thin sliced onion
1 teaspoon paprika
Topping
2 tablespoons dried parsley
2 tablespoons butter
2 cups breadcrumbs

1
Vegetables -- In a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. Remove and transfer to a medium size bowl.
2
Mix -- In that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. Spread in a greased 13x9 pan and sprinkle with paprika.
3
Topping -- Melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. Sprinkle over the top of the casserole.
4
Bake -- Heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. Serve and enjoy!

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (15 ounce) cans water-packed artichoke hearts, drained and just rough chopped, 8 ounces parmesan cheese, grated, 1 1/4 cups gruyere, shredded (or you can use swiss cheese), 3 tablespoons minced garlic, and more.

Yes, Creamy Artichoke And Fennel Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Artichoke And Fennel Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions