Creamy Spinach and Artichoke Casserole

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 Donna's Creamy Spinach and Artichoke Casserole

    My sister introduced me to this dish when I was a young girl and it was this dish that made me love spinach!  This is a great dish for lovers of the combination of spinach and artichoke hearts.  The added crunch of the water chestnuts creates an amazing texture.

Ingredients:

  • 2-10 ounce packages frozen spinach, thawed and liquid squeezed out
  • 1 can quartered artichoke hearts, drained
  • 8 ounces cream cheese, cut into chunks
  • 1 stick butter
  • 1 small can sliced water chestnuts, drained
  • Buttered breadcrumbs or French Fried Onions for topping

Directions:

  1. Preheat oven to 350 degrees.
  2. Coat a 9"x13" casserole dish with oil or cooking spray.
  3. In a saucepan or microwave safe dish, melt the butter and cream cheese together until smooth and creamy.
  4. Add the spinach and water chestnuts to the cream cheese mixture and stir.  Taste for seasoning.  It should be salty enough but you can add pepper if you prefer.
  5. Layer the artichoke quarters in the bottom of the casserole dish and spread the spinach mixture over the top.  Top with bread crumbs or French fried onions.
  6. Bake for 25-30 minutes or until the top is browned and the mixture is bubbly.
*If you prefer, you can coarsely chop the artichoke hearts and blend with the spinach mixture.
*Shredded monterrey jack pepper cheese may also be a spicy addition when added to the melted cream cheese mixture.


Mary deSilva is a travel guide author, YouTube Vlogger, and artist.

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