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Asparagus-Spinach-Artichoke Casserole
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Prep Time:
10 minutes
Cook Time:
33 minutes
Total Time:
53 minutes
Indulgent keto casserole with artichokes, asparagus, spinach, and mushrooms in a creamy cheese sauce.
Ingredients:
  • 2 (15 ounce) cans asparagus, drained
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained
  • 1 (13.5 ounce) can spinach, drained
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 cup heavy whipping cream
  • 1 (8 ounce) package cream cheese
  • 0.5 cup vegetable broth, or to taste
  • 0.5 teaspoon dried Italian seasoning, or to taste
  • 0.5 teaspoon garlic powder, or to taste
  • 0.5 (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced
Instructions:
  • Arrange asparagus on the bottom of a 9x13-inch casserole dish and top with artichoke hearts. Bake in the oven to allow the vegetables to release excess moisture as they heat up.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a microwave-safe bowl, combine spinach and mushrooms. Microwave for 5 minutes until the moisture evaporates.
  • Combine spinach, mushrooms, heavy cream, cream cheese, and broth in a pot over medium heat. Cook and stir until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low, then mix in Italian seasoning and garlic powder. Cook until flavors meld, about 3 minutes.
  • Take the casserole out of the oven and generously pour the sauce over the vegetables, then add a layer of Cheddar cheese slices on top.
  • Bake in the preheated oven for about 20 minutes until the top is lightly browned and the edges are crumbly. Allow to cool for about 10 minutes before serving.

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