Spinach Supreme Casserole
photo by gailanng
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 32 ounces frozen chopped spinach, defrosted and squeezed dry (wrap in clean kitchen towel and twist until dry)
- 16 ounces artichoke hearts, drained, squeezed dry and chopped (optional)
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter, softened
- 1 dash nutmeg
- salt
- pepper
- breadcrumbs (Italian is good)
directions
- Line bottom of small casserole dish with chopped artichoke hearts.
- In medium bowl mix together butter and cream cheese.
- Stir prepared spinach into butter/cream cheese mixture.
- Add nutmeg, salt and pepper; blend well.
- Spread spinach mixture over artichoke hearts.
- Top with breadcrumbs.
- At this point, you can cover tightly and freeze for future use. Defrost before baking.
- Bake 350 degrees 20 - 25 minutes or until hot.
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Reviews
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I loooove spinach and I have made the same old spinach casserole for years and years! So this was a welcome change from the norm. I did add about 3/4 cup of swiss cheese to this, because we are crazy for cheese! This went well with mashed potatoes, garlic bread and italian meatloaf for dinner! I will make this again and again! With a few changes this would make a lovely spread for slices of toasted French bread as well! Thanks for posting! [Made for Holiday Tag October 2009]
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We all loved this rich, creamy dish. I knew it was going to be great when I taste tested it before it went in the oven. I added a bunch of granulated garlic powder and left out the artichokes because we don't care for them. I served this with recipe #377589 and they were great together. I'm glad I finally found a new way to serve spinach- I never know what to do with it. Thanks Gailann for another keeper. Made for PRMR tag.
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So easy to make and so wonderfully delicious. Love spinach and artichoke hearts and loved this recipe. My only addition was several cloves of minced garlic (a regular addition for me!). The nutmeg was a superb in this; if it hadn't been included, I certainly would have added it. If you've not used frozen spinach before, do literally squeeze-dry it! Next time I make this I'm going to increase the amount of cream cheese (and probably use feta instead) and use less butter; and add some pine nuts. Thanks for sharing a super recipe, gailanng. Made for Newest Zaar Tag.
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This is a tasty side dish. I prepared this is 4 separate ramekins, eating 2 right away and freezing the other two for later. I increased the amount of nutmeg because I like more of a nutmeg flavour. This dish freezes well for future use. This would make a nice addition to a Sunday brunch. Made for Spring 2009 PAC.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!