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Spinach and Artichoke Casserole

Spinach and Artichoke Casserole

Servings: 8 people


  • 1/2 cup Onion chopped
  • 1/2 cup Butter
  • 2 packages Frozen chopped spinach thawed and well drained
  • 1/2 cup Sour cream
  • 1/4 cup Grated Parmesan cheese (add 2 more tbsp, if desired)
  • 3/4 tsp Salt
  • 3/4 tsp Black Pepper
  • 2 cans Artichoke hearts (14 ounces each) drained and halved


  • Preheat oven to 350°. Lightly grease an eight-inch baking dish.
  • Cook onion in butter until tender. Stir in spinach, sour cream, ¼ cup Parmesan cheese, salt, and pepper.
  • Place artichokes in baking dish and top with spinach mixture. Sprinkle with two tablespoons Parmesan cheese. Bake for 25 to 30 minutes.
  • This dish can be prepared in advance and heated right before serving.


This recipe from our beloved, late Marianna Lynch.  It also appeared in 2013 Cape Cod LIFE Annual Guide.
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