Parmesan Artichoke Casserole Recipes

STUFFED ARTICHOKE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Pulse together the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a food processor until smooth. Add the heavy cream and pulse until combined.
• Arrange 1 box of artichokes around the perimeter of a 4-quart oval casserole dish with the stems pointing inward. Arrange any remaining artichokes in the box in the center of the dish. Spoon half of the cream cheese mixture over the artichokes making sure that the edges of the artichokes around the border are not covered. Repeat with the remaining box of artichokes and cream cheese mixture.
• Mix together the panko, butter and remaining 1 tablespoon Parmesan in a small bowl. Sprinkle the breadcrumb mixture over the casserole making sure not to fully cover the exposed artichoke tips. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25 to 30 minutes. Let sit for 10 minutes, then sprinkle with parsley and serve with lemon wedges on the side.

ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Drain the artichokes and reserve the liquid. Cut the artichoke hearts into quarters and add to a large bowl. Stir in the bread crumbs, olive oil, reserved liquid from the artichokes, and Parmesan cheese. Add salt and cayenne pepper as desired. Pour the artichoke mixture into an ungreased 8x8 baking dish. Bake at 350 degrees F for 45 minutes or until bubbly and heated through. Serve hot.

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.

ARTICHOKE GRATINATA

Steps:

• Preheat the oven to 450 degrees F.
• Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
• Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PARMESAN-ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350°F
• Grease a 9x12-inch casserole dish.
• In a large bowl, beat eggs for 4 minutes.
• Add remaining ingredients and mix together.
• Pour into casserole.
• Arrange artichoke hearts on top of casserole and then sprinkle with Parmesan cheese.
• Bake for 50 minute.

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.