Asparagus-Spinach-Artichoke Casserole

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

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.
Asparagus-Spinach-Artichoke Casserole

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

Categories

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