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.
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.
Nutrition
Calories: 313kcalCarbohydrates: 15gProtein: 16gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 44mgSodium: 1028mgPotassium: 485mgFiber: 5gSugar: 3gVitamin A: 14325IUVitamin C: 21mgCalcium: 518mgIron: 3mg
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