Rating: 4.44 stars
94 Ratings
  • 5 star values: 68
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 6

This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Place the spinach in a large mixing bowl, and stir in the artichoke hearts.

  • Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.

  • Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.

  • Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. 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.

Nutrition Facts

327 calories; protein 6.9g; carbohydrates 15g; fat 27.5g; cholesterol 36.6mg; sodium 678mg. Full Nutrition
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Reviews (95)

Most helpful positive review

Rating: 5 stars
11/18/2011
This is a great recipe as is. Do not try making it something it isn't by using light cream cheese, light sour cream and especially not margarine in place of butter. This is a rich, delicious side dish. If you want a fat free, PC side, eat some raw carrots. If you want a lovingly prepared, perfectly family-friendly dish, this is it. Read More
(113)

Most helpful critical review

Rating: 1 stars
11/21/2011
I was VERY disappointed with this recipe. I was questioning the amount of spinach when reading the recipe but the reviews were good so decided to make it as posted. I will NEVER do that again. Far too much spinach. Would have been much better with less spinach and more artichokes and mushrooms. I will likely make it again but with about 1/2 the spinach more artichokes and more mushrooms. Read More
(50)
94 Ratings
  • 5 star values: 68
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 6
Rating: 5 stars
11/17/2011
This is a great recipe as is. Do not try making it something it isn't by using light cream cheese, light sour cream and especially not margarine in place of butter. This is a rich, delicious side dish. If you want a fat free, PC side, eat some raw carrots. If you want a lovingly prepared, perfectly family-friendly dish, this is it. Read More
(113)
Rating: 5 stars
11/16/2011
Just a few notes...I always use light cream cheese, light sour cream, margarine instead of butter, and light mayo....which will greatly reduce the fat but not the flavor. Yes, it's on the decadent side, but it's well worth it for special occasions. Enjoy! Read More
(96)
Rating: 1 stars
11/21/2011
I was VERY disappointed with this recipe. I was questioning the amount of spinach when reading the recipe but the reviews were good so decided to make it as posted. I will NEVER do that again. Far too much spinach. Would have been much better with less spinach and more artichokes and mushrooms. I will likely make it again but with about 1/2 the spinach more artichokes and more mushrooms. Read More
(50)
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Rating: 5 stars
12/09/2011
After following the original recipe which was delicious I cut back on spinach added more artichoke and mushroom cut out the water chestnuts and added a touch of jalapeño. The result: fabulous! Read More
(25)
Rating: 5 stars
11/25/2011
Bravo!! This was fabulous and I made it exactly as the recipe stated. Everyone of my dinner guests raved about this casserole. I made a complete Thanksgiving meal, and this was the stand out star. I will be making this again for sure. The roasted garlic in this recipe takes it to a new and flavorful level.Thanks so much mharbold~ Read More
(15)
Rating: 5 stars
11/24/2011
I made the low fat version recommended in the reviews and it was spectacular. Everybody loved it so much that there were no leftovers! Read More
(14)
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Rating: 5 stars
11/19/2011
This is an absolutely delicious casserole. My family loved it. Usually I can't get my children to eat vegetables but they cleaned their plates with this one. It will be a family favorite! Read More
(13)
Rating: 5 stars
12/29/2011
Great recipe! A lot of preparation however... if you want quick this is not the recipe for you. If I make this again I will definitely make sure I have everything chopped up ahead of time - had my husband help me chop while I prepped other things but if I didn't have him to chop everything it would be time consuming. Tasted great and I used light cream cheese (on accident). Note about the roasted garlic: I roasted for 20 mins per directions but I think it could have gone another 5 mins for a total of 25 minutes. The garlic was soft at 20 minutes but not soft enough to completely mash into the dish right out of the peel. I also added a touch of olive oil before roasting. If you don't have time to thaw the spinach or forget to take it out to thaw - defrosting in micro for about 10 mins for 4 pkg works quite well. You have to squeeze all of the water and moisture out of it anyway so it didn't make a difference. Read More
(12)
Rating: 5 stars
11/19/2011
By far the best vegetable casserole I have ever tried. If you want to wow your guests make this one. Read More
(12)