Rich and Creamy Artichoke Casserole
Indulge in the ultimate comfort food with this Rich and Creamy Artichoke Casserole, a dish that perfectly balances velvety textures and bold flavors. Featuring tender canned artichoke hearts enveloped in a luscious cream cheese and Parmesan sauce, this recipe delights with its creamy richness and savory seasoning of garlic powder, salt, and black pepper. Topped with golden, olive oil-kissed breadcrumbs for an irresistible crunch, this casserole is baked to perfection in just 25 minutes. Ideal for weeknight dinners or holiday gatherings, it pairs beautifully with a crisp side salad or roasted vegetables. Quick to prepare and undeniably satisfying, this crowd-pleasing artichoke casserole will become a staple in your recipe repertoire.
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Recipe Information
Ingredients
- 15 ounces Canned artichoke hearts
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 4 ounces Cream cheese, softened
- 1 cup Grated Parmesan cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 cups Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with cooking spray or butter.
Drain the canned artichoke hearts and cut them into halves or quarters, depending on their size. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps, and continue to cook until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the cream cheese until it melts and is fully incorporated. Add the Parmesan cheese, garlic powder, salt, and pepper, stirring until the sauce is smooth and creamy.
Gently fold the artichoke hearts into the sauce, ensuring they are well coated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumb mixture over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 4871 mg | 212% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 23.0 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1481 mg | 114% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
