Spinach & Artichoke Cassarole Recipe
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.
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 437 | |
| Calories from Fat 341 | 78% |
| Total Fat 38.88g | 49% |
| Saturated Fat 23.45g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 527mg | 22% |
| Potassium 727mg | 21% |
| Total Carbs 14.53g | 4% |
| Dietary Fiber 7.5g | 25% |
| Sugars 4.45g | 3% |
| Protein 12.64g | 20% |
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Comments
March 24, 2011This looks great Lisa! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
