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Artichoke Spinach Casserole

 Artichoke Spinach Casserole
Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. Our two children are both grown. -Judy Johnson, Missoula, Montana
12-14 ServingsPrep: 25 min. Bake: 25 min.


  • 1 pound fresh mushrooms, sliced
  • 1/3 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1/2 cup evaporated milk
  • 4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced
  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika, optional


  • In a large skillet, cook mushrooms and broth over medium heat until
  • tender, about 3 minutes. Remove mushrooms with a slotted spoon and
  • set aside.
  • Whisk flour and milk until smooth; add to skillet. Bring to a boil;
  • cook and stir for 2 minutes. Remove from the heat; stir in spinach,
  • tomatoes and mushrooms.

2 of 2

Artichoke Spinach Casserole (continued)

Directions (continued)

  • Place half of the artichoke in an ungreased 13-in. x 9-in. baking
  • dish. Top with half of the spinach mixture. Repeat layers. Combine
  • sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper;
  • dollop over casserole. Sprinkle with paprika if desired.
  • Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
  • Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 each) equals 136 calories, 10 g fat (3 g saturated fat), 17 mg cholesterol, 249 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.