Easy Spinach Artichoke Casserole
A creamy, cheesy spinach and artichoke casserole perfect for family dinners or gatherings, featuring savory flavors and a comforting baked texture.
Ingredients
Instructions
- Chop the onion and sauté in 1 stick of butter or margarine until translucent.
- Drain the chopped spinach very well to remove excess moisture.
- Drain the can of chopped artichokes.
- Mix the sautéed onion, drained spinach, drained artichokes, sour cream, and Parmesan cheese in a bowl.
- Pour the mixture into a medium-sized casserole dish.
- Bake, covered, at 350°F for 35 to 45 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese along with the sour cream. If you prefer a sharper flavor, substitute some of the Parmesan cheese with Gruyère. Ensure that the spinach is well-drained; excess moisture can lead to a soggy casserole. This dish can be made ahead and stored in the refrigerator before baking, making it a great option for busy nights.
Serving Suggestions
This casserole is perfect as a hearty appetizer or side dish, and pairs beautifully with a fresh salad or crusty bread. For a complete meal, serve it alongside grilled chicken or fish. It also makes a fantastic addition to a potluck spread or as a cozy dish for game day. Explore more vegetarian recipes to complement your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the casserole with foil and warm it in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quicker option, just be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Spinach Artichoke Casserole contains roughly 556 calories, with 10g protein, 33g carbohydrates, and 43g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 528mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can definitely use fresh spinach! You'll want to sauté about 1 pound of fresh spinach until wilted, then chop and drain it well before mixing it with the other ingredients. This will give your casserole a vibrant flavor and texture.
What can I substitute for sour cream?
If you're out of sour cream, you can use Greek yogurt as a healthier alternative. It provides a similar tangy flavor and creamy texture. Alternatively, a mix of cream cheese and a little milk can also work well for this recipe.
Can I make this casserole ahead of time?
Absolutely! You can prepare the entire casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, just add a few extra minutes to the cooking time to ensure it heats through properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).