Cheesy Spinach Casserole Recipe -
  • READY IN 50 mins

Cheesy Spinach Casserole

Recipe by  

"A wonderful dish for parties or for home. This dish has a strong spinach and Monterey Jack cheese flavor, with a hint of artichoke and onion."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 2 quart casserole dish, whisk together egg, milk, and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, Monterey Jack cheese, 2 tablespoons Parmesan cheese, and cooked spaghetti. Season with minced onion, salt, and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.
  3. Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2002

nice flavor, might want to try chopped spinach next time, the spinach did not mix together well with the other ingrediants.

Most Helpful Critical Review
Nov 30, 2005

I thought this was really bland. It's the first recipe I've found on this site that has had a high rating but disappointed me. With a lot of extra seasoning it could possibly be saved, but I don't think I'll be trying it again.

Sep 28, 2003

i changed the spagetti to ziti and made a world of whole family LOVED it

Nov 14, 2007

I can't honestly rate this recipe because I made several alterations. I didn't want another spagetti noodle recipe so I made it with ZITI. I also STEAMED my own SPINACH and added MUSHROOMS and fresh diced TOMATOES (which gave a juicy burst of flavor, I'll add more next time). I couldn't find artichoke hearts canned so I didn't bother. I also used ITALIAN 5 CHEESE BLEND to give it more parmesan flavor. I SAUTED fresh ONION and GARLIC that I had on hand and also put those in instead. I also didn't have paprika. So..with the changes I made....I LOVED IT and my family enjoyed it as well. I will definatly make again with my alterations and maybe throw in some chicken for the carnivore in the family. Thanks for the base for a tasty dish!

Nov 05, 2006

We all enjoyed this recipe. It tasted like spinach artichoke dip with pasta - It was very good. I did also sautee some onion and garlic instead of minced onion and used shell pasta instead of spaghetti. Will make again.

Dec 26, 2005

This has a nice flavor but I made some major changes. First, I was looking for a rice casserole for Christmas dinner, so I replaced the spaghetti with 1 cup of cooked rice. Then, I only used 1/2 the box of spinach, it was plenty. I also added 1/2 can of corn. Turned out great!

Dec 05, 2004

I loved this more than I thought I would. I used 8 oz of spagetti, 3/4 cup sour cream, I used 1 can of spinach, Omitted Artichokes, I used 5 velvetta slices of cheese that I ripped into 4's,1/2 cup of parmesan cheese, I used real onion minced. It was great. My husband doesn't like spinach but loved this. I will be making this again.

Jul 04, 2003

Really yummy! I substituted cheddar for the Monteray Jack and Parmesean, and I left out the artichoke hearts (even though I love them! I didn't have any). I also used a lot of fresh spinach rather than frozen. Delicious! I would call it Spinach Spaghetti and Cheese.


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  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 1059 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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