There are few dishes as comforting and downright irresistible as this Spinach & Artichoke Potato Casserole Recipe. Imagine velvety mashed potatoes combined with crispy shredded hash browns, creamy cheeses, tender spinach, and flavorful artichokes, all baked to golden perfection. This casserole is the ultimate cozy crowd-pleaser that brings together vibrant textures and rich flavors in a way that feels both indulgent and homey. Whether it’s for a family gathering or a weeknight treat, this dish will quickly become your go-to comfort food craving.
Ingredients You’ll Need
Each ingredient in this Spinach & Artichoke Potato Casserole Recipe plays an important role, from creating that luscious creaminess to adding bursts of flavor and texture. These simple essentials come together to make a dish that’s as fun to assemble as it is to eat.
- Butter & herb instant mashed potatoes (2 packages, 4 oz each): A quick shortcut for creamy mashed potatoes that bring buttery, herby goodness.
- Frozen shredded hash brown potatoes (32 oz): Adds a crispy, golden texture that contrasts beautifully with the smooth potatoes.
- Butter (½ cup, softened): Enhances richness and helps meld all the flavors together.
- Cream cheese (4 oz, softened): Infuses the casserole with creamy tang and silkiness.
- Good Seasonings Italian dressing mix (0.7 oz packet): Brings a zesty, herbaceous punch that livens up every bite.
- Frozen spinach (10 oz, thawed and drained): Adds vibrant color and a mild, earthy element packed with nutrients.
- Artichoke hearts (14 oz can, chopped): Tender and slightly nutty, these give a delightful twist to the classic potato casserole.
- Shredded Monterey Jack cheese (1 cup): A mellow cheese that melts beautifully for gooey, cheesy goodness.
- Sour cream (¾ cup): Brings a tangy creaminess that makes the casserole moist and luxurious.
- Grated Parmesan cheese (¼ cup): Adds a sharp, salty finish when sprinkled on top.
- French fried onions (2.8 oz can): Provides a crispy, savory topping that makes every forkful irresistible.
How to Make Spinach & Artichoke Potato Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350ºF, and lightly spray a 9×13-inch baking dish with cooking spray. This allows for easy cleanup and ensures the casserole won’t stick as it bakes to perfection.
Step 2: Prepare the Mashed Potatoes
Follow the package directions to prepare the butter & herb instant mashed potatoes. This forms the creamy base for your casserole, giving you flavor and comfort in a matter of minutes.
Step 3: Combine All Ingredients
In a large bowl, mix the cooked mashed potatoes with softened butter, cream cheese, shredded Monterey Jack, sour cream, and Italian dressing mix until smooth and well blended. Then fold in the shredded hash browns, thawed and drained spinach, and chopped artichokes. This mixture brings layers of texture and flavor into every spoonful.
Step 4: Bake the Casserole
Spread the mixture evenly into your prepared baking dish, then bake uncovered for 35 minutes. This lets the casserole set while allowing the top to start browning nicely.
Step 5: Add Toppings and Finish Baking
Sprinkle grated Parmesan cheese and French fried onions over the casserole. Return it to the oven and bake for an additional 10 to 15 minutes. The Parmesan melts into a savory glaze, while the onions crisp up for that irresistible crunch on top.
How to Serve Spinach & Artichoke Potato Casserole Recipe
Garnishes
Add a sprinkle of chopped fresh herbs like parsley or chives for a pop of color and fresh aroma. A light drizzle of extra sour cream on the side can also elevate the creamy texture and balance out the savory flavors.
Side Dishes
This casserole pairs beautifully with a fresh, crisp salad or roasted vegetables, offering a light counterbalance to the rich and cheesy potato base. For an even heartier meal, consider serving with grilled chicken or baked fish.
Creative Ways to Present
For parties or potlucks, serve the casserole in individual ramekins for a charming personal touch. You can also layer the ingredients in a clear glass baking dish to show off the colorful layers of spinach, artichokes, and potatoes before baking.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or transfer leftovers to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, making it perfect for quick meals later in the week.
Freezing
This Spinach & Artichoke Potato Casserole Recipe freezes beautifully. After baking, let it cool completely, then wrap it well with foil and plastic wrap or place in a freezer-safe container. It can be frozen for up to 2 months without losing flavor or texture.
Reheating
Thaw frozen portions overnight in the refrigerator, then reheat in the oven at 350ºF until warmed through, about 20–30 minutes. To revive the crispy topping, you can broil it for a couple of minutes at the end.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach will work, just be sure to cook it down and drain any excess moisture thoroughly before adding it to the casserole to prevent it from becoming watery.
Is there a vegetarian version of this recipe?
This recipe is already vegetarian-friendly as it contains no meat. Just double-check that your chosen Italian dressing mix and French fried onions do not contain any animal-derived ingredients if you want it strictly vegetarian.
Can I substitute the hash browns with another type of potato?
Shredded hash browns provide a unique texture contrast, but you could use diced boiled potatoes or even thinly sliced Yukon Golds for a slightly different bite. Just keep in mind the cooking times may vary.
How spicy is this casserole?
This Spinach & Artichoke Potato Casserole Recipe has mild, savory flavors without any heat. If you want to add a little kick, consider mixing in some red pepper flakes or a dash of cayenne pepper.
Can this casserole be made gluten-free?
To make it gluten-free, ensure the instant mashed potatoes, Italian dressing mix, and French fried onions are certified gluten-free. You can also swap the fried onions for gluten-free crispy toppings like crushed gluten-free crackers or gluten-free breadcrumbs.
Final Thoughts
This Spinach & Artichoke Potato Casserole Recipe is a true labor of love packed into one dish. Its creamy texture, bursting flavors, and approachable ingredients make it a winner every time you serve it. I can’t wait for you to try it and watch it become a staple in your recipe rotation just like it is in mine!
Print
Spinach & Artichoke Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and flavorful Spinach & Artichoke Potato Casserole that combines instant mashed potatoes, shredded hash browns, spinach, artichoke hearts, and three types of cheese for a comforting, cheesy side dish or vegetarian main. This casserole is baked to golden perfection with a crispy topping of parmesan and French fried onions.
Ingredients
Potatoes
- 2 (4-oz) packages butter & herb instant mashed potatoes
- 1 (32-oz) package frozen shredded hash brown potatoes
Dairy & Cheese
- ½ cup butter, (softened)
- 4-oz cream cheese, (softened)
- 1 cup shredded Monterey Jack cheese
- ¾ cup sour cream
- ¼ cup grated parmesan cheese
Vegetables & Seasonings
- 1 (10-oz) package frozen spinach, (thawed & drained)
- 1 (14-oz) can artichoke hearts, (chopped)
- 1 (0.7-oz) packet Good Seasonings Italian dressing mix
Toppings
- 1 (2.8-oz) can French fried onions
Instructions
- Preheat Oven: Preheat the oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and easy cleanup.
- Prepare Mashed Potatoes: Prepare the butter & herb instant mashed potatoes according to the package directions, ensuring they are smooth and creamy as the base of the casserole.
- Mix Ingredients: In a large bowl, combine the cooked instant mashed potatoes with softened butter, cream cheese, shredded Monterey Jack cheese, sour cream, and the Italian dressing mix. Stir these together until well incorporated. Then fold in the frozen shredded hash browns, thawed and drained spinach, and chopped artichoke hearts until evenly mixed.
- Assemble and Bake: Spread the mixture evenly into the prepared baking dish. Bake uncovered for 35 minutes, allowing the casserole to heat through and the flavors to meld.
- Add Toppings and Finish Baking: Remove the casserole from the oven. Sprinkle the grated parmesan cheese and French fried onions evenly over the top. Return the dish to the oven and bake for an additional 10 to 15 minutes, until the topping is golden and crispy.
Notes
- Make sure to thoroughly drain the thawed spinach and artichoke hearts to avoid a watery casserole.
- Use softened butter and cream cheese to ensure they incorporate smoothly into the mixture.
- The French fried onions on top add a delightful crunchy texture, but you can substitute with breadcrumbs if preferred.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For a gluten-free version, ensure the instant mashed potatoes and French fried onions are gluten-free or substitute toppings accordingly.
