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Spinach Artichoke Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 packages 10 oz each frozen chopped spinach, thawed and squeezed dry
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 3 tablespoons butter melted

Method
 

  1. Preheat oven to 350°F and grease a 2-quart casserole dish.
  2. In a large mixing bowl, combine cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, salt, and pepper until well blended.
  3. Fold in the drained spinach and chopped artichoke hearts until evenly distributed throughout the cream cheese mixture.
  4. Spread the mixture evenly into the prepared casserole dish.
  5. In a small bowl, toss panko breadcrumbs with melted butter until well coated, then sprinkle evenly over the top of the casserole.
  6. Bake for 28-30 minutes until the casserole is hot and bubbly and the breadcrumb topping is golden brown.
  7. Let cool for 5 minutes before serving.