Asparagus-Spinach-Artichoke Casserole

Artichokes, asparagus, spinach, and mushrooms are baked with a rich, cream-filled cheese sauce to make this family friendly keto casserole.

• Preparation Time: 10 mins
• Cooking Time: 33 mins
• Total Time: 43 mins
• Calories: 326 Calories

Ingredients

• 1 (8 ounce) package cream cheese
• 1 cup heavy whipping cream
• 1 (6.5 ounce) jar marinated artichoke hearts, drained
• 1 (4 ounce) can sliced mushrooms, drained
• 2 (15 ounce) cans asparagus, drained
• 1 (13.5 ounce) can spinach, drained
• 0.5 teaspoon garlic powder, or to taste
• 0.5 cup vegetable broth, or to taste
• 0.5 teaspoon dried Italian seasoning, or to taste
• 0.5 (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.

Step 3

Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.

Step 4

Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.

Step 5

Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.

Step 6

Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.