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Artichoke Spinach Casserole Recipe

A craveable, creamy Artichoke Spinach Casserole recipe from the Best of Country Cooking! This classic dish features tender artichoke hearts, vibrant spinach, and a rich, cheesy sauce, all baked to bubbly perfection. Perfect for potlucks, holidays, or a comforting weeknight meal.

Prep Time 20 mins
Cook Time 45 mins
Calories 181.3 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Artichoke Spinach Casserole 99

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Spinach Casserole

  • 1 cup sliced mushrooms
  • Chicken Broth
  • 1/4 cup all-purpose flour
  • Evaporated Milk
  • 10 ounces frozen chopped spinach
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14 ounce) can artichoke hearts
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • paprika (for garnish, optional)
  • 2 cups vegetable broth
  • 2 cups milk

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How to Make Artichoke Spinach Casserole

  1. In a large skillet, cook 1 cup sliced mushrooms in 2 cups vegetable broth over medium heat until tender, about 3 minutes.
  2. Remove mushrooms with a slotted spoon and set aside.
  3. In a small bowl, whisk together 1/4 cup all-purpose flour and 2 cups milk until smooth.
  4. Add the flour mixture to the skillet.
  5. Bring to a boil, stirring constantly.
  6. Cook and stir for 2 minutes, or until the sauce has thickened.
  7. Remove from the heat.
  8. Stir in 10 ounces frozen chopped spinach (thawed and squeezed dry), 1 (14.5 ounce) can diced tomatoes, undrained, and the cooked mushrooms.
  9. Place half of a 14-ounce can of artichoke hearts (drained) in an ungreased 13x9x2-inch baking dish.
  10. Top with half of the spinach mixture.
  11. Repeat layers.
  12. In a medium bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  13. Dollop the sour cream mixture evenly over the casserole.
  14. Sprinkle with paprika if desired.
  15. Bake, uncovered, at 350°F (175°C) for 25-30 minutes, or until bubbly and heated through.
  16. Let stand for 10 minutes before serving. Yield: 12-14 servings

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

18g

Fat

19g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Vegetarian Spring Recipes Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Appetizers