Spinach Artichoke Casserole
Creamy, cheesy, and packed with comforting flavors, this Spinach Artichoke Casserole is the ultimate crowd-pleaser for weeknight dinners or holiday gatherings. Featuring tender bites of spinach and artichoke hearts enveloped in a rich blend of cream cheese, sour cream, and Parmesan, this dish offers the same indulgent appeal as your favorite spinach artichoke dip—elevated into a hearty, baked casserole. A golden, buttery panko topping adds the perfect crispy finishing touch, while hints of garlic and red pepper flakes bring a pop of flavor to every bite. Easy to prepare and oven-ready in just 15 minutes, this casserole pairs beautifully with roasted chicken, crusty bread, or even a simple side salad.
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Recipe Information
Ingredients
- 16 oz frozen chopped spinach
- 14 oz artichoke hearts
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Thaw the frozen chopped spinach and squeeze out as much excess water as possible. Set aside.
Drain and roughly chop the artichoke hearts. Set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
In a large mixing bowl, combine the sautéed onion and garlic, cream cheese, sour cream, mayonnaise, 3/4 cup of Parmesan cheese, 3/4 cup of mozzarella cheese, spinach, and artichoke hearts. Mix well until everything is evenly combined.
Season the mixture with kosher salt, black pepper, and red pepper flakes (if using). Mix again to incorporate the seasonings.
Spread the mixture evenly into the prepared casserole dish.
In a small bowl, mix the panko breadcrumbs, remaining 1/4 cup Parmesan cheese, and melted butter. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Let the casserole cool slightly for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 6.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 564 mg | 12% | |
*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.
