Description
2 cups frozen spinach, thawed and drained
1 can (14 oz) artichoke hearts, chopped
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
4 oz cream cheese, softened
½ cup sour cream
½ cup mayonnaise
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp red pepper flakes (optional)
1 cup panko breadcrumbs
2 tbsp butter, melted
Directions:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a large bowl, combine spinach, artichoke hearts, mozzarella, parmesan, cream cheese, sour cream, mayonnaise, garlic, salt, black pepper, oregano, and red
pepper flakes. Stir until well mixed.
Transfer the mixture to the prepared baking dish, spreading it evenly.
In a small bowl, mix panko breadcrumbs with melted butter, then sprinkle evenly over the casserole.
Bake for 20-25 minutes until golden brown and bubbly.
Let cool slightly before serving. Enjoy warm!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 280 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect spinach artichoke casserole every time.
- Prep Ingredients: Ensure the frozen spinach is thoroughly thawed and squeezed completely dry using a clean kitchen towel. This prevents a watery casserole. Chop the artichoke hearts into bite-sized pieces and mince the garlic.
- Combine Wet & Cheesy Base: In your large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Stir vigorously until completely smooth and lump-free. This is the key to a creamy texture.
- Add Remaining Filling Ingredients: To the creamy base, add the drained spinach, chopped artichokes, shredded mozzarella, grated parmesan, minced garlic, salt, pepper, oregano, and optional red pepper flakes. Fold everything together until evenly distributed.
- Assemble for Baking: Transfer the thick mixture to your greased baking dish. Use a spatula to press it into an even, flat layer.
- Create the Topping: In a separate small bowl, combine the panko breadcrumbs with the melted butter, tossing until the crumbs are evenly coated. Sprinkle this buttery topping uniformly over the entire surface of the casserole.
- Bake to Perfection: Bake on a center rack for 20-25 minutes. It’s done when the topping is a deep golden brown and the edges are visibly bubbling.
- Rest and Serve: Remove from the oven and let the casserole rest for 5-10 minutes. This allows it to set slightly, making it easier to scoop and serve.
Serving Suggestions
This versatile casserole is a crowd-pleaser in many settings. Serve it as a hearty dip with sturdy tortilla chips, sliced baguette, or crisp vegetable crudités. For a complete meal, plate it alongside grilled chicken, steak, or baked salmon. It also makes a fantastic, decadent side dish for holiday meals, potlucks, or as the centerpiece of a vegetarian spread.
How-to Summary
Thaw and drain spinach. Mix all filling ingredients until creamy and combined. Spread in a dish, top with buttered panko, and bake at 375°F for 20-25 minutes until golden and bubbly. Rest before serving.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes, assemble the casserole (without the breadcrumb topping), cover, and refrigerate for up to 24 hours. Add the topping just before baking. You may need to add 3-5 extra minutes to the bake time.
Can I use fresh spinach instead of frozen? Absolutely. Use about 10 ounces of fresh spinach. Sauté it in a pan until fully wilted, then drain and squeeze it thoroughly before adding to the mix.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or reheat the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I freeze this casserole? It’s best frozen before baking. Assemble in a freezer-safe dish, omit the breadcrumb topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.
What can I substitute for mayonnaise? For a tangy alternative, use an additional ½ cup of sour cream or full-fat Greek yogurt. The flavor will be slightly different but still delicious.
Common Mistakes to Avoid
- Not Draining Spinach Enough: Excess moisture is the enemy of a creamy casserole and will make it soupy. Squeeze the spinach until it feels very dry.
- Using Cold Cream Cheese: Ensure your cream cheese is fully softened to room temperature. This prevents a lumpy, uneven filling.
- Overbaking: The casserole is done when bubbly and golden. Baking too long can cause the oils to separate, creating a greasy texture.
- Skipping the Rest Time: Serving immediately will result in a molten, messy dish. The brief rest allows it to set for perfect serving consistency.
Conclusion
This spinach artichoke casserole is the ultimate comfort food, effortlessly combining creamy, cheesy goodness with a satisfying, buttery crunch. It’s remarkably simple to prepare, highly adaptable for make-ahead meals, and guaranteed to be a hit whether served as a dip, side, or main dish. Mastering the few key techniques—thorough draining and proper mixing—ensures a flawless result every time. Give this recipe a try for your next gathering or cozy night in.