AMAZING SPINACH ARTICHOKE CASSEROLE
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.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
ARTICHOKE, POTATO, AND CHEESE CASSEROLE
This dish is a little different. Think of it as potatoes au gratin with artichokes added. It's hearty, rich, and very satisfying! From Chef Paul Prudhomme's Fiery Foods That I Love cookbook. Enjoy! You can replace the 4 artichokes with 2 cans of artichoke hearts to make this quicker.
Provided by Sharon123
Categories Cheese
Time P1DT6h50m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Combine the seasoning mix ingredients in a small bowl.
- Place a large pot half filled with water over high heat.
- Add the artichokes and bring to a boil.
- Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
- Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
- The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
- Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
- Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
- Set aside.
- You may be tempted to eat all the artichokes yourself right now, but resist!
- Inside every leaf there's a small amount of pulp-the good part.
- To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
- Reserve the pulp and discard the leaves.
- Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
- Peel the stems and dice the hearts and stems into bite-sized pieces.
- Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
- Set aside.
- Preheat the oven to 350*F.
- Melt the butter in a 3-quart pot over high heat.
- When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
- Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
- Reduce the heat to medium if necessary to prevent burning.
- Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
- Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
- Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
- The mixture should be a rich brown color.
- Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
- Stir and remove from the heat.
- Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
- Bake until the cheese is a beautiful golden brown, about 25 minutes.
- Serve hot.
ARTICHOKE, POTATO, AND PORTABELLA CASSEROLE
What a great combination! This is from Bon Appetit. I've changed it a bit by using canned or jarred artichoke heart (unmarinated). You can also use Russet or other variety of potatoes.
Provided by KathyP53
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Brush 13X9" glass baking dish with 1 tablespoons oil.
- Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with salt and pepper, and half of garlic, 1 tablespoons of Parmesan, and 1 tablespoons oil. Top with remaining potatoes. Pour wine over, dirzzle with remaining 1 tablespoons oil.
- Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400 degrees. Sprinkle top with remaiing 1 tablespoons Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes.
- Cool slightly and serve.
Nutrition Facts : Calories 274.9, Fat 12.1, SaturatedFat 4.4, Cholesterol 11.4, Sodium 291, Carbohydrate 31.9, Fiber 5.6, Sugar 2.6, Protein 9.8
CHEESY ARTICHOKE AND POTATO CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. This has become a staple Sunday dinner recipe. I often serve it with a simple herb and pork roast and a simple baby green salad. The casserole is an adaptation of one that I found on line but was very pricey to make. If you can't find Gruyere cheese, Swiss is fine but I would really try the Gruyere. It's expensive but is well worth it because the other ingredients are relatively cheap. This also freezes beautifully and is very easy to make in big batches. Hope you enjoy it as much as my family has.
Provided by greysoutfitting
Categories Potato
Time 40m
Yield 1 9×13 pan, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Thaw potatoes in a colander until completely thawed. Place in a large bowl. In a smaller bowl combine cream cheese, condensed soup, Gruyere cheese and mix well. Add this cheese mixture to the potatoes and add the artichoke hearts as well. If the mixture looks too thick you can add some artichoke liquid to thin it a bit.
- Pour into a grease 9×13 pan and bake 30 minutes in a 350 degree oven. Serve hot and enjoy! We have used any leftovers for breakfast the next day as well.
Nutrition Facts : Calories 341.8, Fat 20.8, SaturatedFat 11.1, Cholesterol 67.9, Sodium 697.1, Carbohydrate 20.3, Fiber 9.4, Sugar 3.8, Protein 20.7
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ARTICHOKE, LEEK, AND POTATO CASSEROLE
Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 285 g, Fat 13 g, Fiber 6 g, Protein 10 g, SaturatedFat 6 g
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ARTICHOKE CASSEROLE
This is a nice and different side dish. Great for holiday dinners. It uses the canned water-packed artichoke hearts, NOT the marinated ones.
Provided by Parsley
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease a 9" casserole dish; set aside.
- Drain the artichoke hearts and coarsely chop; set them aside.
- In a skillet, melt the 3 tbsp butter and sautee the onion and garlic until the onion is translucent.
- Add the artichoke hearts/ lemon juice and the pepper. stir to mix well. Pour into the prepared casserole dish.
- Evenly sprinkle with both cheese.
- In a small bowl, mix together the cracker crumbs and the 3 tbsp melted butter; toss well.
- Sprinkle the buttered cracker crumbs over the casserole.
- Bake at 350 for about 30-35 minutes.
ARTICHOKE & CHEESE CASSEROLE
If you like Artichokes & Cheese, this is a simple, easy to make casserole. The recipe comes from Justvegetablerecipes.com.
Provided by Barb G.
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place artichokes on bottom of a greased 8x8 pan; top with grated cheese.
- Pour beaten eggs over cheese; bake at 350 degrees for 45 minutes, serve.
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