Reviewed: Nov. 6, 2009

Very good, easy and quick. My picky husband wouldn't eve try it......not a veggie person, but my 10 year old son had 4 helpings. Loved it.

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Megan

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Reviewed: Sep. 12, 2009

This was a really simple recipe, but my husband and I thought it was kind of bland. It's a good base, and I will made again, experimenting with adding different ingredients for flavor.

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Jul. 26, 2009

Very easy, but only so-so. I think it could have been creamier. Might use half-and-half next time as another reviewer suggested. I did add nutmeg which was a tasty addition.

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Jen Wagner

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: May 2, 2009

This is delicious, but I altered it substantially. I blended lite tofu and fat free cottage cheese together with some pesto, and subbed this for cream cheese. It works like a charm and is low cal, low fat and super high protein. Also threw in some finely chopped orange and yellow bell pepper, a clove of garlic and 1/4 cup shredded white cheddar. Yum!!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 13, 2008

This recipe was very easy to make but it tasted just ok.

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BRIT27

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Reviewed: Sep. 9, 2008

This dish was great! I did tweak it a bit to make it a one dish meal. I added half box cooked shell pasta and bite size pieces of smoked sausage. My family loved it, including my very picky daughters. Will definately make this again.

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tina w.

Cooking Level: Intermediate

Living In: Fraser, Michigan, USA

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Reviewed: Sep. 3, 2008

Most of what other reviewers said is true: spinach must be cooked and drained before, or the cooking time is way too short. It is too short even if you do it with cooked and drained spinach... it's less a casserole than I expected, more a dip, but the taste is good, my hubby and one of my kids proclaimed it good, the other wouldn't touch it for the world, said it is "slimy". All in all, I'll do it again, perhaps with mozzarella/provolone just to give it an extra kick.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Aug. 31, 2008

except for the baby artichoke hearts and some additional milk,this is the same recipe we use at home for hot spinach dip.never tried it as a casserole though and it was quite good.

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feedthecrowd

Cooking Level: Professional

Home Town: Plymouth, Massachusetts, USA

Living In: Punta Gorda, Florida, USA

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Reviewed: Jul. 17, 2008

Not the results I expected. Bland and gritty.

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Lenenski Family

Home Town: Lilburn, Georgia, USA

Living In: Forney, Texas, USA

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Reviewed: May 27, 2008

This was much more of a hit than I expected. Everyone loved it, including my kids.

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Mr. Wilder

Cooking Level: Intermediate

Living In: Garden Valley, Texas, USA

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Reviewed: May 14, 2008

Very good. Even my 6 year old who hates "all that is green and healthy" loved it.

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The2K'sMommy

Cooking Level: Intermediate

Living In: Knightdale, North Carolina, USA

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Reviewed: Mar. 20, 2008

I love veggie and cream cheese casseroles, and this one is no exception. I do want to offer one bit of advice. Make sure you use real cream cheese or 1/3 fat Neufchatel cheese. I made the mistake of using garlic and herb whipped "cream cheese" since so many reviews suggested adding onion and garlic. I thought I was being so smart LOL. But it just doesn't taste the same. All that whipped milk and whey protien doesn't have the bite that real cream cheese has. It's much better to use the real thing and add your own spices.

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EasyPeasy

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

easy, I addded some cheddar and some mushroom soup to the cream cheese and milk then baked!!! very rich and creamy..went well with roast chicken.

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leslie

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

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Reviewed: Feb. 20, 2008

This was such a yummy dish! I was the only one that would eat it at our house but I would make it again!

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mummyoftwoboyz

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Reviewed: Dec. 27, 2007

I made this for Christmas to serve 24 and also mixed everything but the parmesan together. It received rave reviews. Just be sure to increse your cooking time if you either multiple the recipe or if you make it the day before and place it cold from the refirgerator into the oven

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BARBEE524

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Reviewed: Dec. 2, 2007

The prep time on this recipe was WAY off. Maybe it is because I used frozen, pre-chopped spinach? It took me about 10 minutes to prep this recipe and the recipe says 45. Otherwise, great recipe.

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JLCOTTON

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Reviewed: Nov. 20, 2007

Very good but i added 1 package of onion soup mix and some chopped pecans.

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lyniee45

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Reviewed: Nov. 18, 2007

texture wasnt what i was expecting. came out a little more like a paste then a casserole. could have made a decent dip, however was not the best main course.

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Twitch'sMommy

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 16, 2007

This was a good side dish for spinach. Mixed the cream cheese and spinach fully, then baked. Seems like it would make a good dip too.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Aug. 21, 2007

This wasn't bad but it didn't impress me the way I hoped after reading the rave reviews it got. I added half a sauteed onion, garlic powder, pressed dry the thawed spinach, softened the cream cheese and mixed everything together in the mixer as some reviews suggested. I think I was expecting something more like creamed spinach; this wasn't "creamy" it was a little thicker. If I make this again, I'll add a bit more milk and maybe some shredded provalone or mozzerella instead of grated parmesan cheese to make it a true "casserole" if that's what it's supposed to be. Also needs salt and pepper. Overall, not bad ... just not fantastic.

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