California Casserole


California Casserole

California Casserole
35 Min

This creamy casserole is the perfect thing to bake-up when you and the gang are hanging out. Place our California Casserole on the table with some crusty bread, cut up chicken breasts, and fresh veggies. Everyone will be gathered around this tasty dish to eat and converse. We know it'll be a great time!

What You'll Need

  • 2 (14-ounce) cans artichoke hearts, drained, quartered
  • 2 (9-ounce) packages frozen chopped spinach, thawed and squeezed
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup milk
  • 5 tablespoons butter, softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

What to Do

  1. Preheat oven to 350 degrees F.  Coat a 9- x 13-inch baking dish with cooking spray.
  2. Place artichoke hearts in bottom of baking dish. Place spinach over artichokes.
  3. In a large bowl, combine cream cheese, milk, butter, garlic powder, nutmeg, and pepper; dollop mixture over spinach, then spread carefully with a knife. Sprinkle Parmesan cheese on top.
  4. Bake 35 to 40 minutes, or until heated through.



If you need to save time, prepare this dish a day ahead, cover, and refrigerate. Before you're ready to serve, bake casserole in a preheated oven and serve hot.

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 340
  • Calories from Fat 255
  • Total Fat 28g 44 %
  • Saturated Fat 16g 82 %
  • Trans Fat 0.3g 0 %
  • Protein 10g 20 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 86mg 29 %
  • Sodium 649mg 27 %
  • Total Carbohydrates 14g 5 %
  • Dietary Fiber 3.2g 13 %
  • Sugars 4.7g 0 %

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I've been planning to make this for a while. This week I'm getting the ingredients and going to make it to please my hubby who just had a back surgery!

It's a dip for chips and has been around for years, don't think you are supposed to eat it as main course, JUST A DIP.

I think it could also be a vegetable side dish, but you're definitely right, it's not intended to be a main course.

Yes, this is a good dip for tortilla chips or crackers. I would never call this a casserole.

To Princess Eating Well: I've always told my children not to say things that are not kind, true, and necessary. Obviously, you are not one of my children and I hope you stay in California where you know the millions of people so well that they have given you the position of speaking for them. Sounds like an inferiority complex mixed with poor home training.

I really love this. I took it to church supper they all liked it Thank You

I'm California-born and bred, and in my nearly 60 years I've never seen nor heard of anything like this. And despite that one ingredient - artichoke hearts - having a solid relationship with my state, there's nothing in this high-fat, unimaginative recipe that makes me think of California. We're a LOT healthier, more innovative and delicious than THIS!

Then for you don't MAKE IT

EXACTLY! This is an old recipe and goes by many names and is always delicious. To jmgjmg - refreshing to see a mom bring up her children to be kind. There are too many arrogant bullies in this world.

I'm a Californian, too, and we had this often. Give credit to there being other tastes in this world. And get back on your meds.

I'm also from California. This was a very popular recipe in the 70's and 80's--it appeared in Sunset magazine and several Sunset cookbooks.

I lived in California for 30 years and never heard of this. Sounds good.


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