Artichoke Spinach Casserole Recipe

4 4 6
Artichoke Spinach Casserole Recipe
Artichoke Spinach Casserole Recipe photo by Taste of Home
Publisher Photo

Artichoke Spinach Casserole Recipe

Read Reviews
4 4 6
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 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, 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

Directions

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. 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.
Originally published as Artichoke Spinach Casserole in Country Woman November/December 1998, p33

Nutritional Facts

1 each: 136 calories, 10g fat (3g saturated fat), 17mg cholesterol, 249mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 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, 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
  1. 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. 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.
Originally published as Artichoke Spinach Casserole in Country Woman November/December 1998, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forArtichoke Spinach Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jlphjr User ID: 7910800 202883
Reviewed Aug. 11, 2014

"My whole family liked it! My daughter didn't even know she was eating spinach! I cut the recipe in half but doubled the artichokes. Next time I would use half the amount of lemon juice."

MY REVIEW
bentures User ID: 7059195 24735
Reviewed Dec. 28, 2012

"I made this for a big family Christmas potluck dinner. A couple of people asked for the recipe. Even my dad liked it and he doesn't like spinach or artichokes, I just discovered.

I did make a couple of modifications.
1 - I substituted a bag of thawed frozen cauliflower for the tomatoes since my sister doesn't like tomatoes.
2. I added a 1/4 cup of grated Parmesan cheese to the topping mixture.
I will probably make this again and if I do, I may add in some cream cheese and/or more Parmesan."

MY REVIEW
HBcook User ID: 2966570 202882
Reviewed Dec. 2, 2009 Edited Apr. 17, 2017

"I did not layer. I mixed all the ingredients together and the result was still dry (I've made this twice). I think if you doubled the sauce ingredients it would greatly improve the result because the actual flavor is good."

MY REVIEW
cabbage lady User ID: 4019764 83985
Reviewed Mar. 19, 2009

"I've made this several times for dinner parties and most of my guests enjoy and ask for this recipe. It takes quite a bit of effort to prepare and is costly, but a special treat. Goes a long way, like maybe 16-18 servings. I have found that it needs to cook longer than indicated ... like one hour. Also I prepare the day before and bake the day to be served."

Loading Image