This any night veggie dish might not look pretty but where it lacks in beauty it makes up in flavor…big time!
Recently I brought this dish to a family Easter celebration along with a lower fat veggie dish – Roasted Cauliflower with Herbs and Parmesan. Many took second helpings of both!
I originally saw this dish in Good Housekeeping Magazine and doctored it a bit with onions, more artichokes, and spices. The sprinkling of Durkee is nice because it adds some crunch. If I have time though I add fried shallots on top instead as in the Roasted Beets Salad. I’ve added that shallot recipe below in case you’d like to try it.
Spinach and Artichoke Casserole
- 1 onion, diced and sautéed until soft
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 cans (14 ounces) artichoke hearts, drained and chopped
- ½ cup 1% milk
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/8 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Parmesan cheese
- 2 packages (8 ounces) cream cheese, softened
- 1 cup 1% milk
- Sprinkling of Durkee fried onions or *Fried Shallots for top
Preheat oven to 350°F. In bowl, combine onion, spinach, artichokes, ½ cup milk, spices and 1/3 cup of the Parmesan.
In another bowl, with mixer at medium, beat cream cheese until fluffy. Reduce speed to low and gradually add 1 cup of milk, mixing just until well blended. Add to vegetables and stir.
Spray casserole dish with cooking spray. Spoon spinach mixture into large casserole dish. Sprinkle with remaining Parmesan. Bake 20 minutes, then sprinkle Durkee or Fried Shallots on top. Bake another 10 minutes and let cool.
- 4 large shallots, sliced thin and separated into rings
- Salt and ground black pepper
- 3 tablespoons flour
- 6 tablespoons olive oil
Toss shallots with salt, pepper and flour. Heat oil in a large nonstick skillet over medium high until smoking. Then add shallots and cook, stirring frequently until golden and crisped. Transfer shallots to a paper plate lined with paper towels and let drain.