Gluten-Free Spinach and Artichoke Casserole For Spring
A delicious and creamy gluten-free casserole perfect for spring, combining spinach and artichokes for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup gluten-free breadcrumbs
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic, salt, pepper, and red pepper flakes.
- Mix until well combined.
- Transfer the mixture to a greased baking dish.
- Sprinkle gluten-free breadcrumbs on top.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
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Notes
- For a lighter version, you can use Greek yogurt instead of sour cream.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg