Spinach, Mushroom, and Artichoke Casserole Recipe

Name: Spinach, Mushroom, and Artichoke Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, plus 2 teaspoons; 3/4 cup chopped yellow onions; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 teaspoons minced garlic; 1 pound button mushrooms, wiped clean and sliced; 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry; 2 (14-ounce) cans artichoke hearts, drained and quartered; 1 (15-ounce) container ricotta; 1 cup grated monterey jack; 1/2 cup crumbled feta; 6 eggs; 1/8 teaspoon nutmeg; 1/4 cup dried bread crumbs; 1/2 cup Parmesan

Servings: persons

2 tablespoons unsalted butter, plus 2 teaspoons
3/4 cup chopped yellow onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced garlic
1 pound button mushrooms, wiped clean and sliced
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (14-ounce) cans artichoke hearts, drained and quartered
1 (15-ounce) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 teaspoon nutmeg
1/4 cup dried bread crumbs
1/2 cup Parmesan

1
Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.
2
In a large skillet, melt the remaining butter over medium-high heat.
3
Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes.
4
Add the garlic and cook, stirring, for 30 seconds.
5
Add the mushrooms and cook until they give up their liquid, about 5 minutes.
6
Remove from the heat.
7
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
8
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
9
Add to the spinach mixture.
10
Add the bread crumbs and mix well.
11
Transfer to the prepared dish and top with a layer of Parmesan.
12
Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
13
Remove from the oven and serve.

500

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 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, plus 2 teaspoons, 3/4 cup chopped yellow onions, 1/2 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Spinach, Mushroom, and 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, Mushroom, and Artichoke Casserole

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