Creamy Spinach Artichoke Casserole is the ultimate comfort food. This casserole takes the all-time favorite spinach artichoke dip to new heights, combining nutritious spinach and tangy artichokes in a rich Mornay sauce.
It is a dish that’s both comforting and satisfying. Ideal for family gatherings or a cozy weeknight meal, this dish will surely become a favorite in your recipe collection.
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Why You’ll Love This Recipe
Here’s why this recipe stands out:
- Quick and Easy Preparation: This dish can be prepared in under an hour, thanks to frozen spinach, which streamlines the cooking process.
- Nutritious and Balanced: Rich in vitamins from spinach and artichokes, this casserole offers a wholesome side dish that doesn’t compromise the taste.
- Family-Friendly Appeal: This casserole’s creamy, cheesy texture and balanced flavors make it a dish the whole family will love.
Ingredients for Spinach Artichoke Casserole
- The Veggies: This dish contains onions sautéed in unsalted butter, frozen chopped spinach, and marinated artichoke hearts.
- The Mornay Sauce: This classic French sauce takes a basic white sauce composed of butter, flour, and milk and enriches it with Gruyère and Parmesan cheese.
- The Seasonings: For the seasonings, I used Kosher salt, freshly grated nutmeg, and black pepper.
Making the Casserole: Step-by-Step
- I started by squeezing the liquid from the thawed chopped spinach, and there was a lot of liquid. I started with 24 ounces of spinach and ended up with around nine or 10 ounces once the liquid had been removed.
- Next, I cooked onions in melted butter over medium heat until they softened, about 7 minutes.
- Once the onions were softened, I added the flour, salt, nutmeg, and pepper. I stirred everything together and let it cook for several minutes to eliminate the raw flour taste.
- After that, I added the milk. I stirred everything together and cooked the mixture until it was thick and bubbly, which took about five minutes.
- I added the shredded Gruyére and grated Parmesan cheese and continued cooking the Mornay sauce until the cheeses were melted.
- Finally, I added the chopped spinach and artichoke hearts. I stirred the mixture until everything was well combined.
Finishing the Spinach Artichoke Casserole
- I transferred the spinach artichoke mixture to a casserole dish that had been sprayed with nonstick spray and spread it evenly in the dish.
- Then, I sprinkled on the remaining Gruyère cheese and Parmesan cheese.
- One of the beauties of this casserole is that it can be prepared in advance up to this point. If desired, the casserole can be covered in foil and refrigerated for a day or two before baking it.
Otherwise, the casserole can be baked in a 400°F oven for 25 to 30 minutes or until golden brown and bubbly.
So there you have it—an amazing cheesy spinach artichoke casserole with tender spinach and tangy artichoke hearts in a creamy Mornay sauce topped with melted Gruyère and Parmesan.
This casserole is an easy yet elegant dish that brings comfort and sophistication to any meal. Whether for a family dinner or a special occasion, this casserole is sure to impress and satisfy. Yum!
Frequently Asked Questions
The Mornay sauce produces a velvety texture and allows the distinct flavors of Gruyère and Parmesan to shine through. This creates a more refined taste compared to the denser consistency of a cream cheese-based sauce.
This casserole could be served as is with crusty bread and a light salad. It is also a delicious side dish with roasted meats and poultry.
If made ahead, I like to remove the casserole from the refrigerator about 30 minutes before baking and generally add about five minutes to the baking time. If made straight from the refrigerator, plan on adding about ten extra minutes to the baking time.
Recipe Tips and Tricks
- It’s important that the frozen spinach is thoroughly thawed and squeezed dry to prevent a watery casserole. After I have squeezed excess liquid with my hands, I place the spinach in paper towels and squeeze some more.
- Adding a pinch of nutmeg to the Mornay sauce greatly enhances its flavor. If possible, grate your own nutmeg to maximize flavor.
- This casserole makes excellent leftovers. I generally reheat the leftovers in the microwave for convenience.
Other Delicious Side Dishes
If you’re looking for delicious side dishes for your special meal, you’ve come to the right place!
- Green Bean Stuffing Casserole
- Brown Sugar and Honey Glazed Baby Carrots
- One-Pot Layered Ratatouille
- Irresistible Easy Cheesy Bacon Ranch Potatoes
- Cheesy Corn Pudding Casserole
- Oven-Roasted Vegetables with Garlic and Herbs
- Easy Cheesy Make Ahead Zucchini Gratin Casserole
- Cheesy Southern Yellow Squash Casserole
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Creamy Spinach Artichoke Casserole
Ingredients
- 24 ounces frozen chopped spinach, squeezed of excess liquid (Tip 1)
- 3 Tablespoons (1.75 ounces) unsalted butter
- 1 ½ cups onion, chopped (one large onion)
- 3 Tablespoons (1.09 ounces) all-purpose flour
- 1 ¼ teaspoons Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- 2 cups (16 ounces)milk
- 1 ¼ cups (5 ounces) shredded Gruyère cheese, divided
- ¾ cup (3 ounces) freshly grated Parmesan cheese
- 12 ounce jar of marinated artichoke hearts, drained and chopped (See Tip 2)
Instructions
- Preheat oven to 400°F. Spray a 9 x 13-inch casserole dish with nonstick spray; set aside.
- Cook onions in melted butter over medium heat until tender, about 7 minutes. Add flour, salt, pepper, and nutmeg; cook for 2 minutes.
- Add milk; cook until thickened and bubbly, about 5 minutes. Add ½ cup of Gruyère cheese and ½ cup of Parmesan cheese; cook until melted.
- Add spinach and chopped artichoke heart; stir to combine.
- Transfer mixture to the prepared casserole dish. Top with the remaining ¾ cup of Gruyère cheese and ½ cup of Parmesan cheese. May be prepared in advance up to this point. (See Tip 3)
- Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown.
- Yield: 6 to 8 servings. (Tip 4)
Video
Tips/Notes
- It’s important to remove as much liquid as possible from the spinach. After I squeeze the spinach, I place it in doubled paper towels and squeese more. Generally, I’ll end up with between 9 and 10 ounces of squeezed spinach from 24 ounces of frozen chopped spinach.
- The artichoke hearts tend to have tough outer leaves which should be discarded before chopping.
- When I prepare this dish in advance, I cover it with aluminum foil and refrigerate it for up to one day. If time permits, I remove the casserole from the refrigerator about 30 minutes before baking it. Otherwise, I add about 10 minutes to the baking time to compensate for the refrigerator temperature.
- Leftovers, if any can be refrigerated for a day or two and reheated in the microwave.
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