"This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite." — mharbold
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4 (10 ounce) packages
frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can
artichoke hearts, drained and chopped
1 (8 ounce) package
sliced fresh mushrooms
green onions, finely chopped
1 (8 ounce) package
1 (8 ounce) can
water chestnuts, drained and chopped
grated Parmesan cheese
French fried onion rings
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!
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.
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.
After following the original recipe, which was delicious, I cut back on spinach, added more artichoke and mushroom, cut out the water chestnuts, and added a touch of jalapeño. The result: fabulous!
I made the low fat version recommended in the reviews and it was spectacular. Everybody loved it so much that there were no leftovers!
This is an absolutely delicious casserole. My family loved it. Usually, I can't get my children to eat vegetables, but they cleaned their plates with this one. It will be a family favorite!
Bravo!! This was fabulous and I made it exactly as the recipe stated. Everyone of my dinner guests raved about this casserole. I made a complete Thanksgiving meal, and this was the stand out star. I will be making this again for sure. The roasted garlic in this recipe takes it to a new and flavorful level.Thanks so much mharbold~
Great recipe! A lot of preparation however... if you want quick this is not the recipe for you. If I make this again I will definitely make sure I have everything chopped up ahead of time - had my husband help me chop while I prepped other things but if I didn't have him to chop everything it would be time consuming.
Tasted great and I used light cream cheese (on accident).
Note about the roasted garlic: I roasted for 20 mins per directions but I think it could have gone another 5 mins for a total of 25 minutes. The garlic was soft at 20 minutes but not soft enough to completely mash into the dish right out of the peel. I also added a touch of olive oil before roasting.
If you don't have time to thaw the spinach or forget to take it out to thaw - defrosting in micro for about 10 mins for 4 pkg works quite well. You have to squeeze all of the water and moisture out of it anyway so it didn't make a difference.
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Spinach Artichoke Casserole
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 248
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