Spinach and artichoke casserole

Spinach and artichoke casserole

Spinach and artichoke casserole

Spinach and artichoke casserole photo 1
Spinach and artichoke casserole photo 2
Spinach and artichoke casserole photo 3


  • tbsp butter for greasing baking dish - 1 item
  • c butter, melted, for casserole - 1/2 item
  • tbsp butter, melted for top - 1 item
  • 10 oz pkgs frozen chopped spinach - 2 item
  • 8 oz pkg cream cheese, softened - 1 item
  • tsp fresh lemon juice - 1 item
  • 14 oz can artichoke hearts, drained and quartered - 1 item
  • c Ritz cracker crumbs, coarse - 1/2 item

How to make spinach and artichoke casserole:

Preheat oven to 350°. Butter a shallow 2 qt casserole. Cook the spinach according to the package directions. Drain well. Place in mixing bowl. Add 1/2 cup melted butter, cream cheese and lemon juice. Blend well with a fork. Scatter artichoke quarters evenly over the bottom of the casserole dish. Cover with the spinach mixture and smooth the top. Cover the top with Ritz cracker crumbs. Drizzle with 1 tbsp melted butter. Bake on the middle rack until bubbly in the center and lightly brown on the top, approx. 25 minutes. Cool 5 minutes and serve.

Makes 6-8 servings.

Recipe categories: Vegetables, Main dish, Casseroles.

Spinach and artichoke casserole
Average rating: 2.8 of 5, total votes: 6
Cook. Time: PT31M
Total Time: PT31M

Cause of complaint:

Related ingredients:
sugar, half and half, milk, cloves garlic, minced, cans chicken broth, salt and pepper to taste, c brown sugar, tbsp butter, medium russet potatoes, cut into large wedges
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