Spinach Artichoke Casserole
Created by tater on September 6, 2012
- Servings: 7
- Prep Time: 15m
- Cook Time: 45m
- Recipe #6436
Ingredients
- 3 tablespoons butter
- 1 yellow onion, chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 garlic cloves, finely minced
- 1 pound button mushrooms, wiped clean and sliced
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 2 (14 ounce) cans artichoke hearts, drained and quartered
- 1 (15 ounce) container cottage cheese or ricotta (your choice)
- 1 cup grated monterey jack cheese
- 1/2 cup crumbled feta cheese
- 6 eggs (large)
- 1/8 teaspoon nutmeg
- 1/2 cup dried bread crumbs
- 1/2 cup Parmesan
How to Make
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Step 1: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch glass baking dish.
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Step 2: In a large skillet, melt 3 tablespoons butter over medium-high heat. .Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook until they release their liquid, about 5 minutes. Remove from the heat.
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Step 3: In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
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Step 4: In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan.
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Step 5: Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
Nutritional Facts
- Serving Size: 1 (382.1 g)
- Calories 667.9
- Total Fat - 31.4 g
- Saturated Fat - 13.5 g
- Cholesterol - 271.5 mg
- Sodium - 1696 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 8.2 g
- Sugars - 6 g
- Protein - 47.4 g
- Calcium - 778.5 mg
- Iron - 3 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.3 mg