Spinach Casserole

    (78)
    1 hour 30 minutes

    This casserole is chock full of spinach, roasted garlic, artichoke, mushrooms, water chestnuts and cream cheese then topped with crispy fried onions then baked.


    66 people made this

    Ingredients
    Serves: 16 

    • 6 cloves garlic, unpeeled
    • 2 1/2 (500g) bags frozen chopped spinach, thawed, drained and squeezed dry
    • 440g artichoke hearts, drained and chopped
    • 60g butter
    • 200g sliced fresh mushrooms
    • 3 spring onions, finely chopped
    • 250g cream cheese
    • 1 cup sour cream
    • 1 (230g) tin water chestnuts, drained and diced
    • 3/4 cup grated Parmesan cheese
    • 3/4 cup mayonnaise
    • 2 teaspoons garlic salt
    • 1 tablespoon lemon juice
    • 1 cup crispy fried onions

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Place garlic cloves in a small oven-safe dish and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
    2. Place the spinach in a large mixing bowl and stir in the artichoke hearts.
    3. Melt butter in a frying pan over medium heat and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, spring onions and butter from the skillet into the bowl with spinach mixture.
    4. Remove cream cheese from wrapping, place into a microwave-safe bowl and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture then add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt and lemon juice. Squeeze the roasted garlic out of the garlic skins and mix thoroughly into the spinach mixture. Spoon the casserole into a baking dish.
    5. Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread crispy fried onions over the top. Return to the oven and bake until the onions are lightly browned, 5 to 10 more minutes.

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    Reviews and Ratings
    Global Ratings:
    (78)

    Reviews in English (55)

    by
    99

    This is a great recipe as is. Do not try making it something it isn't by using light cream cheese, light sour cream and especially not margarine in place of butter. This is a rich, delicious side dish. If you want a fat free, PC side, eat some raw carrots. If you want a lovingly prepared, perfectly family-friendly dish, this is it.  -  17 Nov 2011  (Review from Allrecipes USA and Canada)

    by
    91

    Just a few notes...I always use light cream cheese, light sour cream, margarine instead of butter, and light mayo....which will greatly reduce the fat but not the flavor. Yes, it's on the decadent side, but it's well worth it for special occasions. Enjoy!  -  12 Nov 2011  (Review from Allrecipes USA and Canada)

    by
    47

    I was VERY disappointed with this recipe. I was questioning the amount of spinach when reading the recipe, but the reviews were good, so decided to make it as posted. I will NEVER do that again. Far too much spinach. Would have been much better with less spinach and more artichokes and mushrooms. I will likely make it again, but with about 1/2 the spinach, more artichokes and more mushrooms.  -  21 Nov 2011  (Review from Allrecipes USA and Canada)

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