Creamed Spinach Casserole
Decadent, creamy, and easy to make! This creamed spinach casserole is a holiday favorite. It's made with fresh spinach for the best taste and flavor, but you could sub in frozen spinach, if preferred.
- 1 small onion
- 2 cloves garlic
- 2 tablespoons butter
- 30 ounces fresh baby spinach
- 14 ounces canned chopped artichokes
- 8 ounces cream cheese cubed
- 1 cup sour cream
- ½ cup half and half
- 1/3 cup shredded Parmesan cheese
- 1 teaspoon salt
- 10 butter crackers
Preheat oven to 350 degrees. Spray a 2 quart baking dish with non-stick spray.
Chop the onion and mince the garlic.
Heat the butter in a large, deep skillet over medium heat until melted.
Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
Add half of the spinach to the skillet and cook until beginning to wilt. Add in the remaining spinach as it will fit in the pan, carefully stirring, until all of the spinach is in the pan and has wilted.
Drain any liquid from the skillet.
Add the artichoke hearts, cream cheese, sour cream, half and half, Parmesan cheese, and salt. Stir well.
Transfer the mixture to the prepared baking dish and crumble the crackers over the top. Sprinkle with additional Parmesan cheese, if desired.
Bake for 20 minutes or until the edges are bubbling and lightly golden.
You may replace the fresh spinach with an equal amount of frozen spinach, if desired. Thaw and drain well and add to the pot with the cooked onions and garlic. Heat through before resuming with step 6.
As written, this recipe has 9 net carbs per serving. Leave off the cracker topping to make this even more low carb friendly.
Calories: 316kcal | Carbohydrates: 13g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 809mg | Potassium: 710mg | Fiber: 4g | Sugar: 3g | Vitamin A: 11198IU | Vitamin C: 42mg | Calcium: 249mg | Iron: 4mg