Creamy Spinach Artichoke Casserole
Delicious and rich Creamy Spinach Artichoke Casserole, perfect for gatherings.
Equipment
- 9 x 13-inch casserole dish
Ingredients
Vegetables
- 24 ounces frozen chopped spinach squeezed of excess liquid
- 1 ½ cups onion chopped
Dairy
- 2 cups milk
- 1 ¼ cups shredded Gruyère cheese divided
- ¾ cup freshly grated Parmesan cheese
Fats & Spices
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1 ¼ teaspoons Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
Other
- 12 ounces jar of marinated artichoke hearts drained and chopped
Instructions
Preparation
- 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.
- Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown.
Notes
It's important to remove as much liquid as possible from the spinach. Leftovers can be refrigerated for a day or two and reheated in the microwave.
Nutrition
Serving: 1servingCalories: 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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