Spinach & Artichoke Casserole

Warm, creamy, and irresistibly satisfying, this Baked Spinach & Artichoke Casserole is comfort food at its finest. Tender chopped spinach and savory artichoke hearts are blended with buttery sautéed onions, rich sour cream, and freshly grated Parmesan cheese before being baked to a beautifully golden, bubbly finish.

Simple enough for a weeknight meal yet elegant enough for holiday entertaining, this versatile casserole pairs beautifully with roasted meats, grilled chicken, seafood, or can be enjoyed as a delicious vegetarian main course. Every bite offers a rich, creamy texture balanced with the fresh flavors of spinach and artichokes, making it a timeless recipe you'll return to again and again.

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Ingredients

• 10-ounce packages of frozen spinach chopped

• ¼ cup butter

• ½ cup of white onion chopped

• 14 oz can of artichoke hearts chopped

• 16 oz of light sour cream

• ½ cup of parmesan cheese grated and divided

• Salt and pepper to taste

Steps

1. Preheat oven to 350

2. Cook and drain spinach according to package directions set aside

3. In a hot skillet, sauté onions in melted butter until tender and clear

4. Add spinach and stir until well incorporated.

5. Remove from heat

6. Add chopped artichoke hearts, sour cream, ¼ cup of parmesan cheese

7. Salt and pepper to taste

8. In a 1 ½ quart prepared casserole dish spoon in mixture

9. Top with remaining parmesan cheese

10. Bake at 350 for 25 to 30 minutes until bubbly