This creamy, flavorful casserole brings together tender spinach, tangy artichoke hearts, and a rich blend of cheeses baked to golden perfection. It’s a crowd-pleasing side dish that works beautifully for holidays, gatherings—or anytime you want something comforting and delicious.

Why You’ll Love This Recipe

You’ll love this recipe because it:

Combines the classic spinach + artichoke dip flavors into a hearty casserole.
Uses easily-found ingredients like frozen spinach and canned artichoke hearts.
Bakes into a bubbly, cheesy dish with a crispy topping of French-fried onion rings for texture.
Is perfect to make ahead and serve at a party or family dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 cloves garlic, unpeeled
4 (10-ounce) packages frozen chopped spinach — thawed, drained and squeezed dry
1 (14-ounce) can artichoke hearts, drained and chopped
¼ cup butter
1 (8-ounce) package fresh sliced mushrooms
3 green onions, finely chopped
1 (8-ounce) package cream cheese
1 cup sour cream
1 (8-ounce) can water chestnuts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
2 teaspoons garlic salt
1 tablespoon lemon juice
1 cup French-fried onion rings (for topping)

Directions

Preheat the oven to 350 °F (175 °C).
Place the unpeeled garlic cloves in a small oven-safe dish and roast in the preheated oven until softened and fragrant (about 20 minutes). Then set aside to cool.
In a large mixing bowl, place the thawed, drained spinach; stir in the chopped artichoke hearts.
In a skillet over medium heat, melt the butter. Add the sliced mushrooms; cook and stir until the mushrooms are softened (about 10 minutes). Add the green onions and cook for about 5 more minutes, until onions are soft.
Transfer the mushroom/green onion mixture into the bowl with the spinach-artichoke mixture.
Remove the cream cheese from its wrapping and place it in a microwave-safe bowl. Microwave until warm and very soft (about 1½ minutes). Stir the softened cream cheese into the spinach mixture. Then add sour cream, chopped water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice.
Squeeze the roasted garlic out of the skins and mix thoroughly into the spinach mixture.
Spoon the mixture into a round 2-quart baking dish (or comparable size). Bake in the preheated oven until the casserole is hot and bubbly—about 30 minutes.
Spread the French-fried onion rings over the top of the casserole, return it to the oven and bake for an additional 5-10 minutes, or until the onion rings are lightly browned.
Remove from oven and allow to rest briefly before serving.

Servings and timing

Makes approximately 16 servings.
Prep time: ~30 minutes.
Bake time: ~1 hour (30 minutes initial + 5-10 minutes topping).
Total time: ~1 hour 30 minutes.

Variations

For a lighter version, substitute reduced-fat cream cheese and sour cream, or use plain Greek yogurt in place of sour cream.
Add cooked, shredded chicken breast to turn this side dish into a hearty main entrée.
Swap out mushrooms for spinach-friendly vegetables like chopped zucchini or roasted red peppers for a different twist.
Change the topping: instead of French-fried onion rings, use breadcrumbs mixed with melted butter and Parmesan for a crunchy crust.

Storage/Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
To reheat: place in an oven-safe dish, cover with foil and warm at ~350 °F (175 °C) until heated through (about 15-20 minutes). For single servings, you can reheat in a microwave until hot.
If you anticipate making ahead: assemble the casserole (steps up to baking) a day ahead, refrigerate covered, then bake just before serving—may need a few extra minutes in the oven.

FAQs

What size baking dish should I use?

Use a round 2-quart baking dish (or similar size, ~8-9 inch diameter) to accommodate the volume of the mixture.

Can I use fresh spinach instead of frozen?

Yes—if using fresh spinach, you’ll need to cook it (e.g., sauté or blanch) and then drain and squeeze out as much moisture as possible to prevent the casserole from becoming watery.

What if I don’t have water chestnuts?

You can omit the water chestnuts or replace them with another crunchy vegetable like chopped celery or chopped roasted peppers for added texture.

Can I make this casserole ahead of time?

Yes—as noted under Storage/Reheating—you can assemble it ahead of time, refrigerate, then bake just before serving.

Can this be frozen?

While possible, some texture changes may occur (especially with the dairy components). If freezing, bake first, cool completely, wrap tightly and freeze. Thaw in the refrigerator overnight and reheat.

Can I use a different topping instead of French-fried onion rings?

Yes—you can use breadcrumbs, crushed crackers, toasted nuts, or even extra grated cheese for a crisp topping.

Is this vegetarian?

Yes—this version is vegetarian (no meat included). If you choose to add chicken or another protein, it becomes a non-vegetarian main dish.

How do I know when the casserole is fully cooked?

The center should be hot and bubbly and the topping browned. A knife inserted in the center should come out hot (not cool) and the edges should be set.

Can I adjust the recipe to feed fewer people?

Yes—you can halve the ingredient amounts and bake in a smaller dish (e.g., 8×8-inch square) but keep an eye on baking time—smaller volume may cook slightly faster.

What can I serve this casserole with?

It pairs well with roasted meats, grilled chicken, or as part of a holiday buffet with mashed potatoes, dinner rolls and a green salad.

Conclusion

This Spinach-Artichoke Casserole is a rich, comforting dish that elevates familiar flavors into a satisfying bake. Whether you’re looking for a standout holiday side or a make-ahead recipe for guests, it delivers flavor, texture and ease. Try it out for your next gathering—or even just a cozy weeknight dinner—and enjoy the creamy goodness and crispy topping.