Another big holiday is around the corner, and the prudent chef looks to make-ahead sides to serve with the traditional Easter baked ham. One of our family favorites is spinach cassserole.

Thaw and drain spinach in a collander. Squeeze out excess water from spinach. In a mixer, blend cream cheese and milk till smooth. By hand, combine: spinach, artichoke hearts, heavy cream, and 1/3 cup grated parmesan cheese.

Spoon spinach and artichoke mixture into a shallow 1 1/2 quart lightly greased casserole dish (8″ by 8″). Pour cream cheese and milk over the spinach. Sprinkle with the remaining cup of Parmesan. Bake at 350 for 25-30 minutes till bubbly.

This casserole can be frozen before baking. I also double the recipe for a larger group.

What do you usually serve for Easter?

2, 10 oz pkgs frozen chopped spinach

1 can drained and chopped artichoke hearts

1/2 cup heavy cream

2/3 cup  grated parmesan cheese

8 oz softened cream cheese

1 cup whole milk

salt and pepper to taste

Ingredients for Spinach Casserole

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