Asparagus-Spinach-Artichoke Casserole
Description
Artichokes, asparagus, spinach, and mushrooms are baked with a rich, cream-filled cheese sauce to make this family friendly keto casserole.
Ingredients
•
2 (15 ounce) cans asparagus, drained
•
1 (6 1/2 ounce) jar marinated artichoke hearts, drained
•
1 (13 1/2 ounce) can spinach, drained
•
1 (4 ounce) can sliced mushrooms, drained
•
1 cup heavy whipping cream
•
1 (8 ounce) package cream cheese
•
1/2 cup vegetable broth, or to taste
•
1/2 teaspoon dried Italian seasoning, or to taste
•
1/2 teaspoon garlic powder, or to taste
•
1 (8 ounce) package cream cheese
•
1/2 (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced
Directions
1
Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
4
Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
5
Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
6
Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.