This is a print preview of "Spinach & Artichoke Cassarole" recipe.

Spinach & Artichoke Cassarole Recipe
by LIsa

Spinach & Artichoke Cassarole



A great side dish with that does double duty.
Leftovers make a great spinach Artichoke dip when you add creme cheese and reheat.

Use real butter but low fat subs are fine otherwise.
Shaker Parmesan is also fine for this recipe.

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: Any meat dish

Ingredients

  • 2 (10 oz.) pkgs. frozen chopped spinach, thawed & drained
  • 1 onion, chopped
  • 1/2 c. (1 stick) butter
  • 1 c. sour cream
  • 2 (6 oz.) jars marinated artichokes, drained
  • 1/2 c. Parmesan cheese

Directions

  1. Grease a 1 1/2 quart casserole.
  2. Preheat oven to 350 degrees, if not refrigerating before baking.
  3. Saute the onion in the butter. Remove from heat and add all but the cheese and carefully combine. Pour into the casserole.
  4. If desired, casserole may be refrigerated at this point until 30 minutes before serving.
  5. Before baking, sprinkle with the Parmesan cheese.
  6. Bake at 350 degrees for 30 minutes. Serves 4.