Best 13 Lite Spinach Artichoke Casserole Recipes

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Tantalize your taste buds with a culinary masterpiece that seamlessly blends the vibrant flavors of spinach, artichoke, and a luscious cheese sauce. This lite spinach artichoke casserole is a symphony of textures and flavors, featuring a crispy golden-brown crust, a creamy spinach and artichoke filling, and a generous sprinkling of Parmesan cheese. Perfect for a quick and easy weeknight dinner or an impressive potluck dish, this casserole is sure to become a family favorite. With three recipe variations, there's something for every palate: a classic version, a low-carb option, and a vegetarian delight. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MAKEOVER SPINACH AND ARTICHOKE CASSEROLE



Makeover Spinach and Artichoke Casserole image

Spinach never tasted better than in this creamy, colorful dish that's now even healthier and more delicious! -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

5 celery ribs, finely chopped
2 medium sweet red peppers, chopped
2 medium onions, finely chopped
2 tablespoons butter
1 tablespoon canola oil
6 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup fat-free milk
3 cups shredded reduced-fat Mexican cheese blend
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a Dutch oven, saute the celery, red peppers and onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in shredded cheese until melted., Add spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese., Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 781mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 17g protein.

ARTICHOKE & SPINACH CHICKEN CASSEROLE



Artichoke & Spinach Chicken Casserole image

Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 20

3 cups uncooked bow tie pasta
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 large eggs
1-1/2 cups 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups cubed cooked chicken
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

Nutrition Facts : Calories 455 calories, Fat 21g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 713mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

SPINACH AND ARTICHOKE CASSEROLE



Spinach and Artichoke Casserole image

We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.

Provided by MSLIB5

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 8

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
½ cup water
½ cup butter
1 (8 ounce) package cream cheese
1 (8 ounce) can sliced water chestnuts, drained
garlic powder, or to taste
1 (14 ounce) can artichoke hearts, drained and halved
½ cup bread crumbs
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
  • Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
  • Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
  • Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
  • Bake in preheated oven until heated through, 20 to 25 minutes.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g

ARTICHOKE SPINACH CASSEROLE



Artichoke Spinach Casserole image

Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. -Judy Johnson, Missoula, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 14 servings.

Number Of Ingredients 14

1 pound fresh mushrooms, sliced
1/3 cup chicken broth
1 tablespoon all-purpose flour
1/2 cup evaporated milk
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced
1 cup sour cream
1/2 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika, optional

Steps:

  • In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. , Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. , Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 136 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

SPINACH-AND-ARTICHOKE CASSEROLE



Spinach-and-Artichoke Casserole image

Provided by Julia Reed

Categories     dinner, casseroles, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping
2 (10-ounce) packages frozen chopped spinach
1 (8-ounce) package cream cheese, softened
1 teaspoon fresh lemon juice
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup coarse Ritz cracker crumbs (about 10 crackers)

Steps:

  • Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.
  • Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.
  • Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.
  • Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams

LITE SPINACH-ARTICHOKE CASSEROLE



Lite Spinach-Artichoke Casserole image

This is a side dish that will be reminiscent of spinach-artichoke dips. However, unlike the dip, this is a healthy side dish that you can enjoy as often as you like! For a complete meal, enjoy this side dish with baked fish or chicken and some oven-baked red potatoes.

Provided by CookinDiva

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) package frozen chopped spinach, cooked and well drained
1 (14 ounce) can artichoke hearts, water packed, chopped
1 cup light sour cream
4 ounces light cream cheese, softened
1/4 cup parmesan cheese, shredded
1/2 teaspoon garlic salt
1/2 teaspoon hot sauce (optional)
1/4 teaspoon black pepper, freshly ground
1/4 cup Ritz cracker, crushed (or bread crumbs)

Steps:

  • Cook and drain spinach thoroughly. Drain and chop artichokes.
  • To spinach and artichokes, add all other ingredients EXCEPT breadcrumbs.
  • Pour mixture into a sprayed 8x8 or 9x9 pan. Cover with foil.
  • Bake 400 degrees 20 minutes. Uncover; top with crushed crackers. Bake an additional 5 minutes until bubbling.

Nutrition Facts : Calories 255.2, Fat 15.3, SaturatedFat 9.4, Cholesterol 47.2, Sodium 641.1, Carbohydrate 20, Fiber 8, Sugar 1.9, Protein 14.1

AMAZING SPINACH ARTICHOKE CASSEROLE



Amazing Spinach Artichoke Casserole image

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

6 cloves garlic, unpeeled
4 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8 ounce) package sliced fresh mushrooms
3 green onions, finely chopped
1 (8 ounce) package cream cheese
1 cup sour cream
1 (8 ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup real mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French fried onion rings

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

SPINACH-ARTICHOKE CASSEROLE



Spinach-Artichoke Casserole image

I love artichokes and this hits the spot. I hope that you will try it and I hope you like it. The cheese is whatever tickles your fancy or whatever you have on hand. I like to do a combo sometimes. This recipe is good hot or cold

Provided by kzbhansen

Categories     Vegetable

Time 50m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages frozen chopped spinach
2 (6 -8 ounce) jars marinated artichokes
1/2 cup parsley, chopped
5 eggs, lightly beaten
1/2 teaspoon savory
1/2 teaspoon thyme
1 1/2 cups cheddar cheese (I use a combo of swiss, cheddar and monterey Jack just for variation) or 1 1/2 cups swiss cheese, grated (I use a combo of swiss, cheddar and monterey Jack just for variation)
1 small onion, chopped
salt and pepper

Steps:

  • Oil 9 X 13 pan with artichoke oil.
  • Cut up the artichokes.
  • Arrange the artichokes on the bottom of the pan.
  • In a Large bowl, mix spinach, parsley, eggs, herbs, salt & pepper and 1°C grated cheese.
  • Pour over the top of artichokes; sprinkle the top with the remaining 1/2 C cheese. (I always tend to use more so add more if your a cheese lover).
  • Bake at 350 for 30 minutes.
  • This recipe is good hot or cold.

Nutrition Facts : Calories 359.8, Fat 21.5, SaturatedFat 11.3, Cholesterol 308.9, Sodium 742, Carbohydrate 19.1, Fiber 9.6, Sugar 3.6, Protein 27.4

SPINACH ARTICHOKE CASSEROLE



Spinach Artichoke Casserole image

This is a variation of my usual spinach artichoke dip, with 3 boxes of spinach to make it a side dish. I made this for Thanksgiving and my family loved it. The basis of this recipe is Tiffany's dip on allrecipes. Reduce the spinach to one box to use as a dip.

Provided by JaneinRI

Categories     Spinach

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 (10 ounce) boxes frozen chopped spinach, thawed
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
2 cloves garlic, peeled and minced (I used jarred)
1/2 teaspoon dried basil
1/4 teaspoon seasoning salt
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350.
  • Lightly grease a 2-qt casserole dish.
  • Drain thawed spinach- I wring it out in a cotton dish towel.
  • Mix all ingredients except mozzarella in a large mixing bowl.
  • Transfer mixture to baking dish, top with mozzarella.
  • Bake covered for 15 minutes, remove cover and bake an additional 10 minutes, until bubbly.

COMFORT SPINACH & ARTICHOKE CASSEROLE



Comfort Spinach & Artichoke Casserole image

This is a great recipe for the holidays. I got it from the old Alabama Power Company cookbook. Originally posted by Romona Shannon.

Provided by breezermom

Categories     Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 (14 ounce) can artichoke hearts, drained and halved
3 (10 ounce) packages frozen chopped spinach
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1/4 teaspoon garlic salt
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parmesan cheese, grated
1/2 cup soft breadcrumbs
1 tablespoon butter, melted

Steps:

  • Arrange the artichokes in a greased 1-quart casserole dish, and set aside.
  • Cook the spinach according to package directions; drain well.
  • Combine the spinach and the next five ingredients, stirring until the cream cheese and butter melt. Spoon the spinach mixture evenly over the artichokes; sprinkle with the Parmesan cheese.
  • Combine the breadcrumbs and 1 tbsp butter; sprinkle evenly over the casserole.
  • Bake at 350 degrees for 30 minutes or until lightly browned.

Nutrition Facts : Calories 308.2, Fat 24.2, SaturatedFat 13.8, Cholesterol 68.5, Sodium 492.4, Carbohydrate 17.5, Fiber 9.9, Sugar 3, Protein 10.4

SPINACH ARTICHOKE CASSEROLE



Spinach Artichoke Casserole image

The family really likes this recipe which I usually make on holidays. I usually make it with my recipe for Marinated Sesame Beef. Enjoy!

Provided by JFitz

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (8 ounce) packages frozen chopped spinach
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons butter
1 medium onion, chopped
1/4 teaspoon nutmeg
3/4 teaspoon oregano
1 (10 3/4 ounce) can cream of celery soup
4 eggs
1/2 teaspoon pepper
1 (8 ounce) package cream cheese
1/2 cup milk
1/3 cup parmesan cheese

Steps:

  • .Thaw spinach and drain the water. Drain artichoke hearts and save marinade for later. Chop artichokes.
  • In a large frying pan melt butter with marinade from the artichokes and add the onion, cook until soft. Stir in spinach, artichokes, nutmeg, oregano, soup, eggs and pepper.
  • Pour into casserole dish.
  • Topping:.
  • Mix together cream cheese, milk and parmesan cheese. Spread over spinach mixture.
  • Bake uncovered at 325 degrees for 40 minutes.

Nutrition Facts : Calories 330.2, Fat 25.2, SaturatedFat 12.9, Cholesterol 189.2, Sodium 633.7, Carbohydrate 15, Fiber 5.4, Sugar 3.7, Protein 13.8

SPINACH & ARTICHOKE CASSEROLE



Spinach & Artichoke Casserole image

This is a delicious side dish for a holiday dinner. I found the recipe in Good Housekeeping (Dec., 2003) but it's originally from the Mabbettsville Market, in Millbrook, New York. This doubles easily for a larger crowd or potluck.

Provided by Hey Jude

Categories     Spinach

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (13 3/4 ounce) can artichoke hearts, drained and chopped
1/2 cup heavy cream
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup grated parmesan cheese
1 (8 ounce) package cream cheese, softened
1 cup milk

Steps:

  • Preheat oven to 350°; in a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan.
  • In a small bowl, beat cream cheese until fluffy, occasionally scraping bowl with a spachula; reduce mixer speed and gradually add milk, mixing just until well blended.
  • Spoon spinach mixture into a shallow 1 1/2 quart casserole or 8'x8' glass baking dish; pour cream cheese mixture evenly over spinach mixture; sprinkle with remaining 1/3 cup parmesan and bake 25-30 minutes or until edges bubble and top is golden.
  • Serve warm.

Nutrition Facts : Calories 252.2, Fat 19.5, SaturatedFat 12, Cholesterol 63.2, Sodium 482.2, Carbohydrate 11.5, Fiber 4.8, Sugar 1.2, Protein 11.2

SPINACH AND ARTICHOKE CASSEROLE



Spinach and Artichoke Casserole image

From Good Housekeeping magazine. Really creamy and good. Everyone raves about this one. Make sure you top with freshly grated parmesan cheese, not the stuff in the can!

Provided by Sauce Lover

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

20 ounces frozen chopped spinach, thawed and squeezed dry
1 (13 3/4 ounce) can artichoke hearts, drained and chopped
1 cup heavy cream
1/8 teaspoon salt (I like it with more)
1/8 teaspoon ground pepper (I use more)
2/3 cup grated parmesan cheese (I use more)
1 (8 ounce) package cream cheese, softened
1 cup whole milk

Steps:

  • Preheat oven to 350°F In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
  • In small bowl, with mixer at medium speed, beat cream cheese(softened, make sure!) until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low, gradually add milk, mixing just until well blended.
  • Spray 1 1/2-quart casserole or 8" by 8" glass baking dish with Pam or other non-stick spray or line dish with non-stick foil(love that stuff!). Put spinach/artichoke mixture in bottom of dish. Pour cream-cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan cheese. Bake 25 to 30 minutes or until edges bubble and top is golden.

Nutrition Facts : Calories 302.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 82.3, Sodium 485.1, Carbohydrate 11.8, Fiber 4.8, Sugar 2.9, Protein 11.4

Tips:

  • To save time, use frozen spinach that has been thawed and squeezed dry.
  • If you don't have artichoke hearts, you can use canned artichoke hearts, just be sure to rinse and drain them well.
  • For a creamier casserole, use half-and-half or heavy cream instead of milk.
  • Add some grated Parmesan or Romano cheese to the top of the casserole before baking for a golden crust.
  • If you like a little bit of heat, add a pinch of cayenne pepper or red pepper flakes to the casserole.

Conclusion:

This lite spinach artichoke casserole is a delicious and easy-to-make dish that can be served as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With its creamy sauce, tender spinach, and artichoke hearts, this casserole is sure to be a hit with everyone who tries it.

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