Spinach-Artichoke Casserole Recipe

Name: Spinach-Artichoke Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 oz.) cans artichoke hearts, drained and halved; 2 (10 oz.) pkg. frozen chopped spinach; 1/2 c. chopped onion; 1/3 c. butter, melted; 1/2 c. sour cream; 1/4 c. grated Parmesan cheese; 3/4 tsp. salt; 3/4 tsp. ground white pepper; dash of red pepper; 2 Tbsp. grated Parmesan cheese

Servings: persons

2 (14 oz.) cans artichoke hearts, drained and halved
2 (10 oz.) pkg. frozen chopped spinach
1/2 c. chopped onion
1/3 c. butter, melted
1/2 c. sour cream
1/4 c. grated Parmesan cheese
3/4 tsp. salt
3/4 tsp. ground white pepper
dash of red pepper
2 Tbsp. grated Parmesan cheese

1
Arrange artichoke hearts in a lightly greased 8-inch square baking dish.
2
Set aside.
3
Cook spinach according to package directions.
4
Drain well.
5
Cook onion in butter in large skillet over medium heat, stirring constantly until tender.
6
Stir in spinach, sour cream and the next 4 ingredients.
7
Spoon mixture over artichokes; sprinkle with 2 tablespoons Parmesan cheese.
8
Bake, uncovered, at 350u00b0 for 25 to 30 minutes or until thoroughly heated. Serves 8.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 (14 oz.) cans artichoke hearts, drained and halved, 2 (10 oz.) pkg. frozen chopped spinach, 1/2 c. chopped onion, 1/3 c. butter, melted, and more.

Yes, Spinach-Artichoke 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.

Spinach-Artichoke Casserole

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