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Spinach Artichoke Casserole

Ingredients

  • 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

Instructions

  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.