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
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.