Spinach-Artichoke Casserole

Southern Living
Love spinach-and-artichoke dip?  Then try this spinach-artichoke casserole.  It's just as easy and oh so delicious!
6 servings


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2 (10-ounce) packages frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts
2 tablespoons butter or margarine
2 tablespoons chopped onion
2 tablespoons all-purpose flour
1/2 cup milk
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
3/4 cup shredded Parmesan cheese


Drain chopped spinach well, reserving 1/2 cup liquid. Gently press spinach between layers of paper towels. Set spinach aside.

Drain artichoke hearts, discarding liquid, and cut in half.

Melt butter in a 3-quart saucepan over medium-high heat; add onion, and sauté until tender. Add flour; cook, stirring constantly, 1 minute. Stir in reserved spinach liquid and milk; cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in spinach, artichoke, garlic salt, pepper, and Worcestershire sauce. Spoon into a lightly greased 1 1/2-quart baking dish. Sprinkle with cheese.

Bake casserole at 350° for 30 minutes.

Spicy Spinach-Artichoke Casserole: Substitute 1 (10-ounce) diced tomato and green chiles, undrained, for milk and spinach liquid and 3/4 cup shredded Monterey Jack cheese with peppers for Parmesan cheese.

Created date

July 2001