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Spinach artichoke casserole.
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Creamy Spinach Artichoke Casserole

Creamy Spinach Artichoke Casserole is the ultimate in 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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner, Main Course
Servings: 6
Calories: 313kcal
Author: Chula King

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

Notes

  1. 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.
  2. The artichoke hearts tend to have tough outer leaves which should be discarded before chopping.
  3. 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.
  4. Leftovers, if any can be refrigerated for a day or two and reheated in the microwave.

Nutrition

Calories: 313kcal | Carbohydrates: 15g | Protein: 16g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 1028mg | Potassium: 485mg | Fiber: 5g | Sugar: 3g | Vitamin A: 14325IU | Vitamin C: 21mg | Calcium: 518mg | Iron: 3mg