Spinach-and-Artichoke Casserole

By Julia Reed

Total Time
40 minutes
Rating
4(210)
Comments
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Ingredients

Yield:6 to 8 servings
  • 1tablespoon butter for greasing baking dish, ½ cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping
  • 2(10-ounce) packages frozen chopped spinach
  • 1(8-ounce) package cream cheese, softened
  • 1teaspoon fresh lemon juice
  • 1(14-ounce) can artichoke hearts, drained and quartered
  • ½cup coarse Ritz cracker crumbs (about 10 crackers)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

172 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 6 grams protein; 221 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.

  2. Step 2

    Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add ½ cup of melted butter, the cream cheese and lemon juice and blend well with a fork.

  3. Step 3

    Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.

  4. Step 4

    Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.

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Ratings

4 out of 5
210 user ratings
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Comments

Kathy

Have made several times over the years. I add chopped, drained water chestnuts over artichoke hearts. Scrumptious recipe. Receive raves every time I serve.

Melissa

My go-to recipe, with a pinch of cayenne :)

Jo

I used 2 cream cheese blocks, added water chestnuts, and used pickle juice for the salt. So yummy and easy!

Amanda

For gluten free version, recommend crushed Rice Chex as opposed to ritz crackers.

Nancy

I made half this recipe, and it turned out well.

Jo

I used 2 cream cheese blocks, added water chestnuts, and used pickle juice for the salt. So yummy and easy!

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