This creamy spinach artichoke casserole with mushrooms, roasted garlic, and cheese is topped with French-fried onions for a flavor everyone will love.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
327 Calories
Recipe Instructions
Step 1
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.
Step 2
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Step 3
Place spinach in a large mixing bowl; stir in the artichoke hearts.
Step 4
Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until mushrooms are softened, about 10 minutes. Mix in green onions, and cook and stir until onions are soft, about 5 more minutes.
Step 5
Transfer mushroom mixture into the bowl with spinach mixture.
Step 6
Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 ½ minutes. Stir softened cream cheese into spinach mixture, and add sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice.
Step 7
Squeeze roasted garlic out of garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
Step 8
Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes.
Step 9
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.
Ingredients
1 cup sour cream
1 tablespoon lemon juice
1 (8 ounce) package cream cheese
2 teaspoons garlic salt
1 (8 ounce) can water chestnuts, drained and chopped
1 (8 ounce) package sliced fresh mushrooms
1 (14 ounce) can artichoke hearts, drained and chopped
