Spinach Artichoke Casserole

 I miss my weekly trips to the Farmers Market.  However, when the weather turn cold, I turn to my recipe box for some of my favorite recipes.  I have made this numerous times and it never disappoints.  Perfect with baked chicken, fish or pork.  Also delicious along side a grilled steak; it is very similar to a spinach side dish you might see on the menu at one of your favorite steakhouses.  This is also the perfect make-ahead dish, prepare earlier in the day, refrigerate and bake just prior to serving.  


Spinach Artichoke Casserole


  • 2 10 oz. pkg. frozen chopped spinach
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 2 cups sour cream
  • 1/2 cup grated Parmesan cheese, plus 2 additional tablespoons
  • salt and pepper, to taste
  • 1 16 oz. can water-packed quartered artichoke hearts


  1. Preheat oven to 350 degrees.  Cook spinach; drain and squeeze dry.  Saute onion in butter until transparent.  Combine sour cream, 1/2 cup Parmesan cheese, salt, pepper, and cooked spinach in a mixing bowl.  Mix in onion.  Pour into a 1 1/2 quart baking dish.  Drain artichoke hearts, arrange over the spinach mixture.  Sprinkle with remaining 2 tablespoons of Parmesan cheese.  Bake for 20 - 30 minutes until hot and bubbly.

      If you are preparing this ahead, you will need to increase the baking time if you are baking directly from the refrigerator.  I always take the casserole out of the refrigerator and let it sit at room temperature approx. 30 minutes prior to baking.

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