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
Scale
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.
