Artichoke Spinach Asiago Casserole Recipes

ASIAGO SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 350 F degrees. Spray a 9" pie plate or 9" cast iron skillet with non-stick cooking spray and set aside.
• Add artichoke hearts to a mesh sieve and lay a few paper towels on top. Press down to remove any excess liquid. Transfer artichokes to a cutting board and chop. Set aside.
• To a small skillet, add bacon strips and cook over MED to MED-LOW heat until bacon is crisp and brown. Remove to a plate, reserving drippings, and add diced onion to the skillet with the reserved bacon drippings. Raise heat to MED-HIGH and cook 3-5 minutes, until soft and starting to brown. Add spinach and garlic to the skillet and cook another minute, until spinach is wilted. Set aside.
• To a large mixing bowl, add sour cream and flour. Stir together, then add in mayo, chopped artichoke hearts, roasted red peppers, bacon, and cooked spinach and onion mixture. Stir together, then add in mozzarella cheese, 1/2 cup asiago cheese, and black pepper. Stir to combine.
• Transfer mixture to prepared baking dish/skillet and top with remaining 1/4 cup asiago cheese. Bake, uncovered, for 30 minutes, until heated through and lightly browned.
• Serve with toasted baguette slices, pita chips, sturdy tortilla chips or veggies.

AMAZING SPINACH ARTICHOKE CASSEROLE

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.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

ARTICHOKE & SPINACH CHICKEN CASSEROLE

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.

SPINACH AND ARTICHOKE CASSEROLE

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.

ARTICHOKE SPINACH CASSEROLE

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.

MAKEOVER SPINACH AND ARTICHOKE CASSEROLE

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.

SPINACH, ASIAGO, ARTICHOKE QUICHE

Steps:

• 1. Line a deep dish pie plate with crust.
• 2. Cook bacon till crisp, drain on paper towels and then coarsly chop.
• 3. slice and cook mushrooms in 2TBSP butter until golden over medium high heat. Remove to a plate and cool to room temperature.
• 4. IMPORTANT....Heat oven to 450 with a baking sheet on the lowest rack for 10 minutes.
• 5. Break eggs into a large bowl and Whisk to combine yolks and whites thoroughly. Add milk or 1/2 & 1/2, and salt & pepper, mixing well.
• 6. Fill your prepared crust with all the fillings except the egg mixture. Once baking sheet is heated-MOVE it and the rack to the center position of the oven. Place crust hot baking sheet then carefully pour egg mixture over fillings. Gently push rack in and bake for 15 minutes(at 450)
• 7. Turn oven down to 325 and cook for 45 minutes, or until just set. Watch that the crust doesn't get too dark, cover with foil or a crust shield if needed. Allow to cool and set for at least 30 minutes before cutting.

ARTICHOKE, SPINACH & ASIAGO CASSEROLE

Steps:

• In a casserole dish add artichoke hearts, spinach, shallots and garlic.
• In a pan melt the butter,then add the flour, whisk for about 2 minutes.
• Then add the milk and cheese, continue stirring, (low heat).
• When cheese is melted pour over artichokes.
• Add pine nuts on top of cheese.
• Bake 20 minutes at approx 350°F.

SPINACH-AND-ARTICHOKE CASSEROLE

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.

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Steps:

• Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
• Do Ahead
• Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

ARTICHOKE SPINACH CASSEROLE

Steps:

• Drain and halve artichoke hearts; saute in butter,then cool.
• Cook spinach as directed on package (microwave or stovetop); drain well.
• Mix spinach with artichoke hearts,cream cheese, salt, pepper and onions.
• Pour into a 2 quart baking dish.
• Top with swiss cheese and paprika.
• Bake at 350 for 30 minutes.