It is that time of year when we can enjoy the delicious flavors of Fall. The leaves are changing color, pumpkin spice lattes are back on the menu and Thanksgiving is just around the corner! One dish I know my family will be enjoying this season is my favorite spinach artichoke casserole recipe. It’s a hearty, creamy dish that everyone in your family will love!
prep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 16 Yield: 16 servings
¾ cup grated Parmesan cheese
¼ cup butter
4 (10 ounce) packages frozen chopped spinach – thawed, drained and squeezed dry
6 cloves garlic, unpeeled
1 cup sour cream
1 (8 ounce) package sliced fresh mushrooms
2 teaspoons garlic salt
3 green onions, finely chopped
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup French fried onion rings
1 (8 ounce) can water chestnuts, drained and chopped
1 (8 ounce) package cream cheese
1 tablespoon lemon juice
¾ cup real mayonnaise
Preheat oven to 350 degrees F (175 degrees C).
Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Per Serving: 327 calories; protein 6.9g; carbohydrates 15g; fat 27.5g; cholesterol 36.6mg; sodium 678mg.