Ingredients for Spinach Artichoke Casserole
- 10 oz frozen chopped spinach
- one 14 oz can marinated artichoke hearts
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/4 teaspoon nutmeg
- 1 teaspoon dried oregano
- oz cream of celery soup (not used in this recipe)
- 2 large eggs
- pepper to taste
- 8 oz softened cream cheese
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoons reserved artichoke marinade
- 10.75 oz can condensed cream of mushroom soup
- salt to taste
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How to Make Spinach Artichoke Casserole
- Thaw 10 oz frozen spinach and thoroughly drain excess water.
- Drain one 14 oz can of artichoke hearts, reserving 2 tablespoons of the marinade.
- Chop the artichoke hearts into bite-sized pieces.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1/2 cup chopped onion and cook until softened, about 5 minutes. Stir in the reserved artichoke marinade.
- Add the thawed spinach, chopped artichokes, 1/4 teaspoon nutmeg, 1 teaspoon dried oregano, 10.75 oz can condensed cream of mushroom soup, 2 large eggs, and salt and pepper to taste. Stir well to combine.
- Pour the spinach and artichoke mixture into a greased 9x13 inch casserole dish.
- **Topping:**
- In a medium bowl, combine 8 oz cream cheese (softened), 1/4 cup milk, and 1/2 cup grated Parmesan cheese. Mix until smooth and creamy.
- Spread the cream cheese mixture evenly over the spinach and artichoke mixture.
- Bake uncovered at 325°F (160°C) for 40 minutes, or until heated through and the topping is lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
64g
Carbs
5g
