This recipe is a keeper for family meals and I would make it for a potluck. My family and guests loved the flavor. I used it as a creamy sauce to mix into one 1 lb. of cooked mini Farfalle (bow tie pasta) and added cooked, cubed chicken breast. Also I provided Parmesan cheese to sprinkle on the dish. The pasta dish turned out to taste even better the next day as a left over. For the casserole recipe as printed, I could not find canned artichoke hearts and so substituted 10 oz. of frozen artichoke hearts (defrosted and chopped into bite size pieces). To reduce the amount of spicy heat in the recipe, I used only half of the shredded Monterey Jack pepper cheese.
This recipe was just so-so. Would not make again. There are much better spinach casserole recipes.
This was an easy recipe to make, however, I have had much better spinach casserole/souffle dishes from Southern Living. I would make it for an everyday meal, but not for a holiday.