Why You’ll Love Amazing Spinach Artichoke Casserole Recipe

The cream‑cheese and sour‑cream base gives it a luscious, comforting texture that feels indulgent without being overly heavy.
Roasting the garlic adds a deeper, caramelized flavor than simply using raw garlic.
The mix of spinach and artichokes is a classic duo—familiar from dips—but here elevated into a full bake with mushrooms and water chestnuts adding unexpected texture.
The French‑fried onion ring topping gives you that wonderful crisp finish, contrasting the creamy interior.
It’s a versatile dish: great as a side for a holiday meal, perfect for a pot‑luck, or even served as a cozy vegetarian main.
It makes a big batch (16 servings) so you’ll have leftovers—or feed a crowd without stress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cloves garlic, unpeeled
4 (10‑ounce) packages frozen chopped spinach (thawed, drained and squeezed dry)
1 (14‑ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8‑ounce) package sliced fresh mushrooms
3 green onions, finely chopped
1 (8‑ounce) package cream cheese
1 cup sour cream
1 (8‑ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French‑fried onion rings

Directions

Preheat the oven to 350 °F (175 °C).
Place the unpeeled garlic cloves in a small oven‑safe dish and roast them in the preheated oven until softened and fragrant—about 20 minutes. Set aside to cool.
In a large mixing bowl, combine the thawed, drained, and squeezed‑dry spinach with the chopped artichoke hearts.
Melt the butter in a skillet over medium heat. Add the sliced mushrooms and cook, stirring, until softened (about 10 minutes). Add the green onions and cook another 5 minutes until softened.
Transfer the mushroom and onion mixture into the bowl with spinach and artichokes.
Microwave the cream cheese until warm and soft (about 1½ minutes), then stir into the spinach mixture. Add sour cream, water chestnuts, Parmesan, mayonnaise, garlic salt, and lemon juice.
Squeeze the roasted garlic out of their skins and stir into the mixture. Spoon the filling into a round 2‑quart baking dish.
Bake for about 30 minutes until hot and bubbly.
Top with French‑fried onion rings and bake for an additional 5–10 minutes until lightly browned and crisp.

Servings and timing

Servings: 16 portions
Prep time: about 30 minutes
Cook time: about 1 hour
Total time: approximately 1 hour 30 minutes

Variations

Use reduced‑fat cream cheese and sour cream, or substitute part of the sour cream/mayo with Greek yogurt.
Add shredded cooked chicken or turkey to turn it into a main dish.
Replace mushrooms with sautéed kale or spinach for variation.
Swap the onion topping with a mix of buttered panko and Parmesan for a crisp alternative.
Add a dash of crushed red pepper flakes for a hint of spice.
Use fresh spinach (about 1½–2 pounds) instead of frozen for a brighter flavor.

Storage/Reheating

Storage: Refrigerate in a covered container for up to 3–4 days.
Freezing: Freeze the unbaked casserole (without topping) for up to 2 months. Thaw overnight in the fridge before baking.
Reheating: Reheat at 350 °F (175 °C) for 15–20 minutes. Add extra topping and bake another 5 minutes if needed.

FAQs

How can I make this casserole gluten‑free?

Use gluten‑free onion rings or substitute with gluten‑free breadcrumbs or crackers. Check canned ingredients for gluten content.

Can I prepare it ahead of time?

Yes, you can assemble it ahead, refrigerate overnight, and bake the next day. Add topping just before baking for best texture.

What kind of baking dish should I use?

A round 2‑quart baking dish is ideal. Larger or shallower dishes will work but may alter baking time slightly.

Can I skip the roasted garlic step?

Yes, but roasting enhances the flavor. Use raw minced garlic as a quicker alternative, though it will taste sharper.

Why do I need to squeeze the spinach dry?

To prevent the casserole from becoming watery. Extra moisture will thin the creamy texture.

Can I use fresh spinach instead of frozen?

Absolutely. Use 1½ to 2 pounds of fresh spinach, wilt it in a skillet, drain excess moisture, and proceed as directed.

Can I make this vegetarian or vegan‑friendly?

It’s already vegetarian. For vegan, use plant‑based cream cheese, sour cream, mayo, Parmesan, and onion rings.

How do I know when it’s done baking?

Look for bubbling edges and a hot center. After adding topping, bake until it’s lightly browned and crisp.

What should I serve it with?

Serve with roasted meats, grilled fish, crusty bread, or alongside a fresh salad for a vegetarian meal.

Can I scale the recipe up or down?

Yes. Halve for smaller groups or double for large events. Adjust bake times based on pan size and depth.

Conclusion

This spinach artichoke casserole is comfort food at its finest—creamy, savory, and full of rich textures. Whether you’re feeding a crowd, prepping for a holiday, or looking for a versatile side or main, this dish is guaranteed to be a hit. It’s easy to prepare ahead, stores well, and delivers big flavor every time.

Amazing Spinach Artichoke Casserole

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A rich and creamy spinach artichoke casserole made with a blend of cheeses, eggs, and flavorful seasonings. Perfect as a side dish or a vegetarian main course.

Author: Emily
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
In a large bowl, combine cooked onion, chopped artichoke hearts, drained spinach, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, salt, pepper, and beaten eggs. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Bake in the preheated oven until the top is golden brown and the casserole is set, about 30 minutes.
Let cool slightly before serving.

Notes

Make sure to thoroughly drain the spinach to avoid excess moisture in the casserole.
You can substitute Greek yogurt for sour cream for a lighter version.
This dish can be made ahead and reheated in the oven.

Nutrition

Serving Size: 1 serving
Calories: 279
Sugar: 2g
Sodium: 579mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 10g
Cholesterol: 84mg