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Artichoke Spinach Casserole Recipe

Artichoke Spinach Casserole Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:12-14 servings


  • 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


  • 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 12-14 servings.

Nutritional Facts

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

Reviews for Artichoke Spinach Casserole

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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."

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."

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."

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."

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