Spinach Mushroom Artichoke Casserole
Creamy, savory, and packed with nutrient-rich vegetables, this Spinach Mushroom Artichoke Casserole is the ultimate comfort food with a healthy twist. Fresh spinach, earthy baby bella mushrooms, and tangy marinated artichoke hearts come together in a luscious cream cheese and sour cream base, infused with Italian seasoning for a burst of flavor. Topped with a golden, bubbling layer of mozzarella and Parmesan cheeses, this casserole is a cheesy delight that's perfect for weeknight dinners, holiday gatherings, or meal prep. Ready in just under an hour, this easy-to-make, vegetarian casserole is bursting with hearty textures and a medley of irresistible flavors. Serve it as a stand-alone main dish or pair it with a crisp green salad for a satisfying, well-rounded meal. Perfect for those who love a rich and creamy vegetable bake!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 10 ounces fresh spinach
- 14 ounces marinated artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter, for greasing the pan
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, or until they release their liquid and begin to brown.
Reduce the heat to low and add the fresh spinach to the skillet in batches, stirring until wilted. This should take about 3-4 minutes.
Stir in the chopped artichoke hearts and cook for 1-2 minutes to combine the flavors. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, 1/2 cup of grated Parmesan cheese, and Italian seasoning. Mix until smooth and well combined.
Fold the cooked vegetable mixture into the cream cheese mixture, stirring well to ensure everything is evenly coated. Add salt and black pepper to taste.
Spread the mixture evenly into the prepared casserole dish. Top with the shredded mozzarella cheese and the remaining 1/2 cup of Parmesan cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
Let the casserole rest for 5-10 minutes before serving. Enjoy your Spinach Mushroom Artichoke Casserole!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 521 mg | 40% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 328 mg | 7% | |
*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.
