Spinach and Artichoke Casserole

by Sally Burke on December 29, 2008

I had this casserole for the first time at Christmas a few years back. My Mother in Law always puts out such a spread for everyone…and there’s always leftovers. I ate this stuff every day after Christmas until it was gone. I’ve made it myself for three separate holiday dinners and the feedback just confirms what I thought. It’s a winner. The flavor of the spinach doesn’t overpower the artichoke and there’s just enough cheese. Even my 4 year old cousin loved it.  I tweeted about this casserole and maybe posted a pic or two over the holiday and everyone kept asking for the recipe, so here it is. Enjoy!

Spinach and Artichoke Casserole
Spinach and Artichoke Casserole

1-12 ounce jar marinated artichoke hearts
40 ounces frozen chopped spinach
1 large onion, chopped
5 tablespoons butter
4 eggs, beaten
1 cup sour cream
2 teaspoons garlic salt
1 1/2 cups Parmesan/Romano grated cheese
2 to 3 tablespoons lemon juice
1 cup fresh bread crumbs

Preheat oven to 350°f. Lightly spray 9×13 glass casserole with non-stick spray.

1. Defrost spinach in microwave or on range top. Once defrosted, spoon spinach into a strainer and press as much liquid as possible out. Transfer spinach to a mixing bowl.

2. Drain artichoke hearts in strainer and press as much oil out as possible. Coarsely chop and then add to bowl with spinach.

3. Saute onion in 4 tablespoons of butter over medium heat until translucent and soft. Add onions to Spinach and artichokes.

4. In small mixing bowl, whisk together eggs, sour cream, cheese, garlic salt and lemon juice. Pour over spinach mixture and combine well. Transfer mixture to greased casserole dish.

5. In pan that onions were sauteed in, add last tablespoon of butter and melt over medium heat. Turn off heat, add breadcrumbs and toss to coat. Sprinkle buttered breadcrumbs over top of casserole.

6. Bake for 20 – 30 minutes.

Notes: This casserole can be made ahead and refrigerated. Just leave the breadcrumbs off until ready to bake. I usually leave the breadcrumbs off until the last 10 minutes of baking so they don’t over brown. I’ve had times where I didn’t drain the spinach enough and there was liquid on the top of the casserole…just keep baking until it evaporates.

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