Spinach and Artichoke Casserole is a dish that never seems to disappoint. It’s both delicious and nutritious, making for a fantastic addition to any meal. There’s just something about the creamy blend of spinach and artichokes that warms your heart and fills you up. This casserole makes for a great side dish or even as the main course when you’re looking for something a little lighter.

Growing up, my mom would make Spinach and Artichoke Casserole on special occasions like holidays or family gatherings. The whole family would come together to enjoy this comforting dish, and it felt like a warm hug from my mom. Now as an adult, I find myself making this dish often – it’s my go-to recipe when I want something that reminds me of home.

This Spinach and Artichoke Casserole recipe is incredibly easy to prepare and can be made ahead of time, making it ideal for busy schedules or for entertaining guests. The dish can be served piping hot straight out of the oven, or it can be reheated, making it perfect for a leftovers meal the next day. Trust me, once you’ve had a taste of this Spinach and Artichoke Casserole, you’ll be eager to save and make this recipe again and again.

Spinach and Artichoke Casserole Recipe:

Ingredients:
- 1 pound of fresh spinach
- 1 (14-ounce) can of artichoke hearts, drained and chopped
- 1 (8-ounce) package of cream cheese, softened
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1 cup of panko bread crumbs
- 4 tablespoons of butter, melted

Instructions:

1. Preheat the oven to 350° degrees F.

2. Begin by washing the spinach thoroughly, then place it in a pot with a small amount of water. Cook over medium heat until the spinach wilts and becomes tender.

3. Once the spinach is cooked, remove it from the pot and roughly chop it into small pieces.

4. In a mixing bowl, combine the cream cheese, mayonnaise, sour cream, and Parmesan cheese. Add salt and pepper to taste and stir until thoroughly combined.

5. Fold in the chopped artichokes and spinach until well blended.

6. Grease a baking dish with butter or cooking spray and pour the spinach and artichoke mixture into it.

7. In a separate mixing bowl, combine the panko bread crumbs with the melted butter and mix well.

8. Sprinkle the panko bread crumb mixture evenly over the top of the casserole.

9. Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the top is golden brown.

10. Serve hot and enjoy!

Copyright 2016 Cooktop Cove