Spinach-Artichoke Casserole
Recipe: #29244
March 20, 2018
Categories: Casseroles, Side Dishes, Artichokes, Spinach, Brunch, Christmas, Easter, Mothers Day Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, Vegetarian, Kosher Dairy, more
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Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (198.8 g)
- Calories 231.8
- Total Fat - 20 g
- Saturated Fat - 11.8 g
- Cholesterol - 58.6 mg
- Sodium - 7369.8 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.1 g
- Sugars - 1.8 g
- Protein - 7.4 g
- Calcium - 206.4 mg
- Iron - 1.3 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°. Grease a 2-qt baking dish.
Step 2
Place half of the spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or just until wilted. Transfer to a large bowl. Repeat with remaining spinach; set aside.
Step 3
In a large saucepan, saute onion in butter until tender. Reduce heat to low; stir in the cream cheese, sour cream, half-and-half, 1/3 cup Parmesan cheese, garlic and pepper. Cook and stir until cream cheese is melted. Stir in the artichokes, dill, seasoned salt and spinach.
Step 4
Transfer to a greased baking dish. Combine cracker crumbs with 3 tbsps.Parmesan cheese, then sprinkle over the top.
Step 5
Bake, uncovered, for 20-25 minutes or until edges are bubbly.
Tips
No special items needed.