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Spinach Artichoke Casserole Recipe Easy 5-Step Holiday Side

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A creamy, cheesy spinach artichoke casserole perfect for holiday sides or busy weeknights. This easy recipe balances rich flavors with wholesome greens for a crowd-pleasing dish.

Ingredients

Scale
  • 10 ounces frozen chopped spinach, thawed and well-drained
  • 14 ounces artichoke hearts, canned or jarred, drained and chopped
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves minced garlic
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup panko breadcrumbs (optional)
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish lightly with butter or non-stick spray.
  2. Drain the spinach and artichokes thoroughly using a colander or by pressing with paper towels to remove excess moisture.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
  4. Add the minced garlic, onion powder, salt, black pepper, and red pepper flakes (if using). Stir to evenly distribute the seasonings.
  5. Fold in the drained spinach and chopped artichokes gently to keep some texture.
  6. Mix in the shredded mozzarella and grated Parmesan cheese, reserving about ¼ cup mozzarella and 2 tablespoons Parmesan for topping.
  7. Transfer the mixture into the prepared baking dish and spread evenly. Smooth the top with a spatula.
  8. Optional: In a small skillet, melt butter over medium heat. Add panko breadcrumbs and toast until golden brown, about 3-4 minutes. Sprinkle the toasted breadcrumbs evenly over the casserole, followed by the reserved cheeses.
  9. Bake for 25-30 minutes until the top is bubbly and golden brown. For extra browning, broil for 1-2 minutes, watching closely to avoid burning.
  10. Let the casserole cool for about 5 minutes before serving.

Notes

Drain spinach and artichokes thoroughly to prevent sogginess. Use room temperature dairy for smooth mixing. Freshly shredded cheese melts better than pre-shredded. Toast panko breadcrumbs with butter for a crunchy topping. Watch oven closely near end of baking to avoid burning. Can add a splash of milk or cream if mixture is too thick.

Nutrition

Keywords: spinach artichoke casserole, holiday side dish, creamy casserole, cheesy casserole, easy holiday recipe, spinach recipe, artichoke recipe

Find it online: https://blairrecipes.com/spinach-artichoke-casserole-recipe-easy-5-step-holiday-side/