Spinach & Artichoke Casserole

My grandmother was an excellent cook. I don’t know if she ever really “liked” to cook; she cooked out of necessity but she was always looking for new recipes and ideas. Every Christmas Eve she would make gigantic dinners and we would have 30-40 people eating in shifts throughout the night. Christmas Eve dinner usually consisted of 3-4 different meats, lasagna (my grandfather was 100% Italian), an assortment of fresh vegetables, assorted casseroles and desserts.

This casserole is one my grandmother would make on Christmas Eve and it’s one of the recipes I get the most requests for, from people that remember having it at her house. It’s also one I get a lot of requests for because I make it from time to time at work.

  • 2 (10oz) packages chopped frozen spinach, cooked and drained well
  • 1 can quartered, artichoke hearts, drained and rinsed (15oz can)
  • 1 stick of unsalted butter, softened
  • 6oz cream cheese, softened
  • 1 tbsp lemon juice
  • 1/2 cup shredded Parmesan cheese
  • Salt & Pepper to taste
  • Bread Crumbs
  • 1/4 cup oil or use PAM cooking spray
Cook spinach and drain well. In a small pot on the stove (over medium heat) combine the butter and cream cheese and stir with a spoon until completely mixed together. Add lemon juice, stir and remove from heat.
In a mixing bowl, combine the spinach, artichoke hearts, butter/cheese mixture and the Parmesan and mix well. Pour into a lightly greased baking dish or casserole and top with bread crumbs. Drizzle oil over bread crumbs (I just spray the top with PAM) and bake for 20-25 minutes in a 350F oven until the top is browned and casserole is bubbly.
Serves 6-8
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