savorytouch

Name: Spinach-and-Artichoke-Casserole-with-Parmesan-Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 (10 ounce) package Frozen chopped spinach; 1 (14 ounce) can Artichoke hearts; 1 cup Mayonnaise; 1/2 cup Parmesan cheese; 1/4 cup Sour cream; 2 cloves Garlic; 1/4 teaspoon Salt; 1/4 teaspoon Black pepper; 1/4 cup Bread crumbs

Close-up shot of a golden-brown spinach and artichoke casserole with a crispy Parmesan crust, garnished with fresh parsley

Casseroles

spinach and artichoke casserole with parmesan crust

By Chef Jean-Pierre Papineau

Published: 09 Mar 2025

This creamy, cheesy spinach and artichoke casserole is a crowd-pleaser, perfect for potlucks, game day, or a cozy night in. It’s one of those dishes that everyone raves about! I first made this recipe for my friend's birthday, and let's just say, there were no leftovers...

A family enjoying a warm spinach and artichoke casserole

The crispy Parmesan crust is the star of this show, adding a delightful textural contrast to the creamy interior. I’ve experimented with different crusts in the past—breadcrumbs, even a puff pastry once—but nothing compares to the simple elegance of this parmesan crust. Believe me, I have the burnt casserole scars to prove it.

Close-up of the crispy Parmesan crust on top of the casserole

Required Equipments

9x13 inch baking dish
large bowl
whisk
measuring cups and spoons
oven
parmesan cheese grater

Spinach-and-Artichoke-Casserole-with-Parmesan-Crust

A comforting classic with a gourmet twist: creamy spinach and artichoke casserole topped with a golden, crispy Parmesan crust. Prepare to be amazed!

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). This is crucial for getting that perfectly golden-brown crust. Don't skip this step!
In a large bowl, combine 1 (10 ounce) package of frozen chopped spinach, thawed and completely squeezed dry (this is super important, trust me!), with 1 (14 ounce) can of artichoke hearts, drained and chopped. If you’re using fresh spinach, make sure to thoroughly sauté and squeeze out as much water as possible.
Add 1 cup of mayonnaise (I prefer a good quality, high-fat mayo for extra richness), 1/2 cup of grated Parmesan cheese (the real stuff!), 1/4 cup of sour cream, 2 cloves of garlic, minced (don't be shy with the garlic!), 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the spinach and artichoke mixture. Mix everything until it's well combined. This is where the magic happens.
Pour the mixture into a greased 9x13 inch baking dish. Make sure to spread it evenly so that it cooks consistently.
In a separate bowl, combine 1/2 cup of grated Parmesan cheese with 1/4 cup of bread crumbs (panko works great here!). Sprinkle this mixture evenly over the top of the casserole, ensuring full coverage.
Bake for 25-30 minutes, or until the casserole is heated through and the top is golden brown and bubbly. Keep an eye on it during the last few minutes; ovens can vary!
Let the casserole rest for about 10 minutes before serving. This helps it set and makes for easier slicing.
Serve warm and enjoy! It's delicious on its own, or served with crusty bread for dipping. Honestly, I could eat this every day! (Don't judge me!)

📝 Notes

Make sure to squeeze out as much water as possible from the spinach. It will prevent a watery casserole. Trust me on this one!
You can add some red pepper flakes for a little kick!
Feel free to adjust seasonings to your liking. Taste as you go!