Ingredients and Weight:
- Fresh spinach, 1 pound (454 g)
- Artichoke hearts, canned or frozen, 1 can (14 ounces / 400 g)
- Cream of mushroom soup, 1 can (10.75 ounces / 305 g)
- Sour cream, 1 cup (240 ml)
- Parmesan cheese, grated, 1/2 cup (60 g)
- Mozzarella cheese, shredded, 1 cup (120 g)
- Salt and pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Rinse and drain spinach. Chop roughly.
- Drain and chop artichoke hearts.
- In a large bowl, combine spinach, artichoke hearts, cream of mushroom soup, sour cream, Parmesan cheese, and seasonings.
- Pour mixture into a greased 9x13 inch (23x33 cm) baking dish.
- Sprinkle with mozzarella cheese.
- Bake for 30-35 minutes, or until bubbly and golden brown.
Nutritional Information:
- Calories: 280 per serving
- Fat: 14 g
- Carbohydrates: 22 g
- Protein: 10 g
Dish Characteristics:
- Creamy and cheesy
- Balanced flavors of spinach, artichoke, and mushroom
- Golden brown and bubbly top
User Comments:
- "This casserole was a huge hit at my dinner party. Everyone loved the creamy, flavorful filling."
- "Easy to make and so delicious. I will definitely be adding this to my regular rotation."
- "The perfect side dish for any occasion. The greens add a vibrant color and freshness."
Special Precautions and Tips:
- If using fresh artichoke hearts, steam them until tender before chopping.
- For a richer flavor, use extra Parmesan cheese.
- Serve immediately for best flavor. Leftovers can be stored in the refrigerator for up to 3 days.
