Venture into the world of comfort food with our roundup of 17 Delicious Artichoke Casserole Recipes that promise to amaze! Whether you’re craving a quick dinner solution or looking to impress at your next gathering, these artichoke-packed dishes are sure to delight. From creamy to crunchy, each recipe brings its own unique twist to the table. Keep reading to discover your next favorite casserole!
Spinach and Artichoke Casserole
Unleash the ultimate comfort food with this creamy, cheesy Spinach and Artichoke Casserole. Perfect for potlucks or a cozy night in, it’s a crowd-pleaser that’s as easy to make as it is delicious.
Ingredients
- For the base:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, mix the spinach, artichoke hearts, sour cream, mayonnaise, Parmesan, mozzarella, and garlic until well combined. Tip: Squeeze the spinach thoroughly to remove excess water for a creamier texture.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle over the spinach mixture. Tip: For extra crunch, toast the breadcrumbs in a dry pan before mixing with butter.
- Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: Let it sit for 5 minutes before serving to allow the casserole to set.
Kick back and enjoy the gooey, savory goodness of this casserole. Serve it with a side of crusty bread or over pasta for an extra indulgent meal.
Creamy Artichoke and Chicken Casserole
Craving comfort food that’s both luxurious and easy? This creamy artichoke and chicken casserole is your weeknight hero, packed with flavor and ready to impress.
Ingredients
- For the casserole:
- 2 cups cooked chicken, shredded
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a large bowl, mix the shredded chicken, chopped artichokes, heavy cream, 1/2 cup Parmesan, garlic powder, salt, and pepper until well combined.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, combine the panko breadcrumbs, melted butter, and 1/4 cup Parmesan for the topping.
- Sprinkle the topping evenly over the casserole.
- Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly around the edges.
- Let it stand for 5 minutes before serving to allow the sauce to thicken slightly.
Rich and creamy with a crispy, cheesy topping, this casserole is a textural dream. Serve it over a bed of steamed greens or with a side of crusty bread to soak up every last drop of sauce.
Artichoke and Mushroom Casserole
Overwhelm your taste buds with this creamy, dreamy Artichoke and Mushroom Casserole. It’s the ultimate comfort food with a gourmet twist, ready in under an hour.
Ingredients
- For the casserole:
- 2 cups chopped artichoke hearts
- 2 cups sliced mushrooms
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/2 cup breadcrumbs
- 1/4 cup melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes.
- Add artichoke hearts, garlic powder, salt, and pepper to the skillet. Cook for another 3 minutes.
- Pour in heavy cream and 1/2 cup Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly, about 2 minutes. Tip: Don’t let the sauce boil to prevent curdling.
- Transfer the mixture to a greased baking dish.
- In a small bowl, mix breadcrumbs, melted butter, and 1/4 cup Parmesan cheese. Sprinkle evenly over the casserole. Tip: For extra crunch, toast the breadcrumbs before mixing.
- Bake for 20-25 minutes, until the topping is golden and crispy. Tip: Let it sit for 5 minutes before serving for easier slicing.
Unbelievably creamy with a crispy, buttery topping, this casserole pairs perfectly with a crisp salad or crusty bread. Try serving it in individual ramekins for a chic presentation.
Cheesy Artichoke and Rice Casserole
Absolutely nobody can resist the creamy, cheesy goodness of this artichoke and rice casserole. It’s the ultimate comfort food with a twist, ready in under an hour.
Ingredients
- For the casserole:
- 2 cups cooked white rice
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/4 cup breadcrumbs
- 1 tbsp melted butter
- 1/4 tsp paprika
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix together the cooked rice, chopped artichoke hearts, mozzarella, Parmesan, mayonnaise, sour cream, garlic, salt, and pepper until well combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, combine the breadcrumbs, melted butter, and paprika. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Let the casserole sit for 5 minutes before serving to allow it to set.
Whip up this casserole for a side that steals the show. The creamy interior contrasts perfectly with the crispy topping, making every bite a delight. Try serving it with a squeeze of lemon for a bright finish.
Artichoke and Sun-Dried Tomato Casserole
Kickstart your meal prep with this Artichoke and Sun-Dried Tomato Casserole—bold flavors, minimal fuss, and maximum comfort in every bite.
Ingredients
- For the base:
- 2 cups artichoke hearts, drained and chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup chopped fresh basil
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the artichoke hearts, sun-dried tomatoes, heavy cream, and Parmesan cheese. Tip: For extra creaminess, let the mixture sit for 5 minutes before baking.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- In a small bowl, mix the panko breadcrumbs with melted butter and fresh basil. Tip: For a golden crust, ensure the breadcrumbs are evenly coated with butter.
- Sprinkle the breadcrumb mixture over the artichoke and tomato base, covering it completely.
- Bake in the preheated oven for 25 minutes, or until the topping is golden and crispy. Tip: For an even crispier top, broil for the last 2 minutes of baking.
Bursting with creamy textures and tangy flavors, this casserole is a showstopper. Serve it straight from the oven with a side of crusty bread to soak up every delicious bite.
Artichoke and Crab Casserole
Get ready to dive fork-first into this creamy, cheesy Artichoke and Crab Casserole that’s a total crowd-pleaser. Grab your ingredients, and let’s layer up some flavor!
Ingredients
- For the base:
- 1 cup lump crab meat
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 tsp paprika
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish.
- In a large bowl, combine crab meat, artichoke hearts, mayonnaise, sour cream, mozzarella, Parmesan, lemon juice, garlic powder, salt, and pepper. Tip: Gently fold to keep the crab meat intact.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix panko breadcrumbs with melted butter and paprika. Tip: For extra crunch, toast the breadcrumbs lightly before mixing.
- Sprinkle the breadcrumb mixture over the casserole.
- Bake for 20-25 minutes, until the top is golden and the edges are bubbly. Tip: Broil for the last 2 minutes for a deeper golden color.
- Let stand for 5 minutes before serving.
Zesty and rich, this casserole boasts a creamy interior with a crispy top. Serve it straight from the oven with a side of crusty bread to scoop up every last bite.
Artichoke and Parmesan Casserole
Let’s dive into a dish that’s creamy, cheesy, and downright irresistible. This Artichoke and Parmesan Casserole is your next go-to for comfort food that’s easy to whip up but tastes like you spent hours in the kitchen.
Ingredients
- For the base:
- 2 cups artichoke hearts, chopped
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix the chopped artichoke hearts, 1 cup Parmesan cheese, mayonnaise, and sour cream until well combined. Tip: For extra flavor, add a pinch of garlic powder to the mix.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- In a small bowl, combine the breadcrumbs, melted butter, and 1/4 cup Parmesan cheese for the topping. Tip: Use panko breadcrumbs for a crunchier texture.
- Sprinkle the topping evenly over the artichoke mixture.
- Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: For a more golden top, broil for the last 2 minutes of baking.
Creamy with a crispy top, this casserole is a flavor bomb waiting to explode in your mouth. Serve it straight from the oven with a side of crusty bread or over a bed of greens for a lighter take.
Artichoke and Bacon Casserole
Unleash a flavor bomb with this Artichoke and Bacon Casserole—creamy, crunchy, and utterly irresistible.
Ingredients
- For the base:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 6 slices bacon, cooked and crumbled
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- For the sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 garlic clove, minced
- 1 tbsp lemon juice
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1/4 tsp paprika
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix the chopped artichoke hearts, crumbled bacon, mozzarella, and Parmesan cheese.
- In another bowl, whisk together mayonnaise, sour cream, minced garlic, and lemon juice until smooth.
- Pour the sauce over the artichoke mixture and stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, combine breadcrumbs, melted butter, and paprika. Sprinkle this mixture over the casserole.
- Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
- Let the casserole sit for 5 minutes before serving to allow it to set.
Perfectly crispy on top with a gooey, savory center, this casserole pairs amazingly with a crisp green salad or crusty bread for dipping.
Artichoke and Quinoa Casserole
Never settle for boring sides again—this Artichoke and Quinoa Casserole is a creamy, crunchy, must-make dish that’s packed with flavor and texture. Layer it, bake it, devour it.
Ingredients
For the base
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
For the sauce
- 1 cup Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
For the topping
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter
- 1/4 cup chopped parsley
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- In a medium saucepan, heat olive oil over medium heat. Add quinoa and toast for 2 minutes, stirring constantly.
- Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until quinoa is fluffy and broth is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
- In a large bowl, mix cooked quinoa with Greek yogurt, Parmesan, garlic powder, onion powder, and salt until well combined.
- Spread the quinoa mixture evenly into the prepared baking dish. Top with chopped artichokes.
- In a small bowl, combine panko, melted butter, and parsley. Sprinkle over the artichokes. Tip: For extra crunch, press the topping lightly into the casserole.
- Bake for 20-25 minutes, or until the top is golden and crispy. Tip: Broil for the last 2 minutes for a deeper color.
Golden and bubbling straight from the oven, this casserole offers a delightful contrast between the creamy quinoa base and the crispy, buttery topping. Serve it as a hearty main with a side of roasted veggies or scoop it onto a plate for a satisfying solo meal.
Artichoke and Sausage Casserole
Kickstart your meal prep with this no-fuss, flavor-packed Artichoke and Sausage Casserole that’s begging to be your next weeknight hero. Grab your skillet—let’s dive in.
Ingredients
- For the base:
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- For the casserole:
- 14 oz can artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes. Tip: Don’t rush the onions—they build the flavor base.
- Transfer the sausage mixture to the prepared baking dish. Spread evenly.
- In a bowl, mix chopped artichoke hearts, mozzarella, Parmesan, mayonnaise, and sour cream. Tip: For extra creaminess, let the mixture sit for 5 minutes before spreading.
- Spread the artichoke mixture over the sausage layer in the baking dish.
- Bake for 25 minutes, or until the top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.
Golden and glorious straight from the oven, this casserole boasts a creamy, cheesy top with a savory sausage base. Serve it scooped over crusty bread or alongside a crisp green salad for a meal that’s anything but ordinary.
Artichoke and Shrimp Casserole
Whip up this Artichoke and Shrimp Casserole for a dish that’s creamy, cheesy, and packed with flavor. Perfect for impressing guests or treating yourself to something special.
Ingredients
- For the base:
- 1 lb medium shrimp, peeled and deveined
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- For the sauce:
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
- 1 tbsp chopped parsley
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- In a skillet over medium heat, melt 2 tbsp butter and sauté garlic until fragrant, about 1 minute.
- Add heavy cream, salt, and pepper to the skillet. Simmer for 3 minutes until slightly thickened. Tip: Stir constantly to prevent burning.
- Layer the shrimp and artichokes in the prepared baking dish. Pour the sauce evenly over the top.
- Sprinkle mozzarella and Parmesan cheeses over the shrimp and artichokes.
- In a small bowl, mix breadcrumbs, melted butter, and parsley. Sprinkle over the cheese layer.
- Bake for 20-25 minutes, until the top is golden and the shrimp are cooked through. Tip: Check at 20 minutes to avoid overcooking.
- Let the casserole sit for 5 minutes before serving. Tip: This helps the layers set for easier serving.
Melt-in-your-mouth shrimp and tender artichokes swim in a rich, creamy sauce under a golden, crispy topping. Serve with a crisp green salad or crusty bread to soak up every last drop.
Artichoke and Zucchini Casserole
Kickstart your week with this Artichoke and Zucchini Casserole—bold flavors, minimal effort, and maximum comfort in every bite.
Ingredients
- For the base:
- 2 cups shredded zucchini
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- For the sauce:
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp olive oil
- For the topping:
- 1/2 cup breadcrumbs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté garlic in olive oil until fragrant, about 1 minute.
- Add heavy cream to the skillet, simmer for 3 minutes to thicken slightly.
- Mix shredded zucchini, chopped artichoke hearts, and Parmesan cheese in a large bowl.
- Pour the cream sauce over the zucchini mixture, stir to combine.
- Transfer the mixture to a greased baking dish.
- In a small bowl, mix breadcrumbs with melted butter, then sprinkle over the casserole.
- Bake for 25 minutes, or until the top is golden and crispy.
- Let it sit for 5 minutes before serving to allow the flavors to meld.
Now, the casserole emerges creamy inside with a crunchy top—perfect alongside a crisp salad or as a standalone star. Never underestimate the power of simple ingredients coming together to create something unforgettable.
Artichoke and Potato Casserole
Kick off your weeknight dinners with this creamy, dreamy Artichoke and Potato Casserole that’s as easy to make as it is to devour. Layer up flavors and textures for a dish that’s straight-up comfort in every bite.
Ingredients
- For the base:
- 2 cups diced potatoes
- 1 cup chopped artichoke hearts
- 1 tbsp olive oil
- For the sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F and grease a baking dish with olive oil.
- Toss the diced potatoes and chopped artichoke hearts with 1 tbsp olive oil in the prepared dish.
- Bake for 20 minutes until the potatoes start to soften. Tip: Stir halfway for even cooking.
- While baking, whisk together heavy cream, Parmesan cheese, and garlic powder in a bowl.
- Pour the sauce over the baked potatoes and artichokes, ensuring everything is evenly coated.
- Mix breadcrumbs with melted butter and sprinkle over the casserole. Tip: For extra crunch, toast the breadcrumbs before mixing.
- Bake for another 25 minutes until the top is golden and bubbly. Tip: Let it sit for 5 minutes before serving to thicken the sauce.
Velvety potatoes meet tangy artichokes in a rich, creamy sauce, all under a crispy golden crust. Serve it straight from the oven with a side of crisp greens for a contrast in textures.
Artichoke and Lentil Casserole
Feast your eyes on this: a hearty Artichoke and Lentil Casserole that’s packed with flavor and ready to rock your dinner table. No fluff, just straight-up deliciousness.
Ingredients
- For the base:
- 1 cup dried green lentils
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the mix-ins:
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- For the topping:
- 1/2 cup breadcrumbs
- 1 tbsp melted butter
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the lentils under cold water until the water runs clear.
- In a medium pot, bring the vegetable broth to a boil. Add the lentils, reduce heat to low, and simmer for 20 minutes or until tender. Drain any excess liquid.
- While the lentils cook, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- In a large bowl, combine the cooked lentils, sautéed onion and garlic, artichoke hearts, mozzarella, and Parmesan. Mix well.
- Transfer the mixture to a greased casserole dish.
- In a small bowl, mix the breadcrumbs, melted butter, and oregano. Sprinkle evenly over the casserole.
- Bake for 25 minutes or until the topping is golden brown and the casserole is bubbly.
Bold flavors and a creamy texture make this casserole a standout. Serve it with a crisp green salad or crusty bread to scoop up every last bite.
Artichoke and Kale Casserole
Let’s dive into a dish that’s creamy, crunchy, and packed with greens—perfect for those who love their comfort food with a healthy twist.
Ingredients
- For the base: 2 cups chopped kale, 1 can (14 oz) artichoke hearts, drained and chopped
- For the sauce: 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 2 cloves garlic, minced
- For the topping: 1 cup panko breadcrumbs, 1/4 cup melted butter, 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish.
- In a large bowl, mix the kale and artichoke hearts until evenly distributed.
- For the sauce, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Stir in the Parmesan and garlic until the cheese melts and the sauce thickens, about 5 minutes.
- Pour the sauce over the kale and artichoke mixture, tossing to coat everything evenly. Transfer to the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs, melted butter, and smoked paprika. Sprinkle this mixture over the casserole.
- Bake for 25-30 minutes, or until the topping is golden brown and the edges are bubbly.
- Let the casserole sit for 5 minutes before serving to allow the sauce to thicken further.
Yield a casserole that’s irresistibly creamy with a satisfying crunch on top. Try serving it alongside grilled chicken or as a standalone vegetarian main.
Artichoke and Feta Casserole
Hungry for a dish that’s creamy, tangy, and packed with texture? This Artichoke and Feta Casserole is your next go-to for a cozy night in or a show-stopping potluck contribution.
Ingredients
- For the base:
- 2 cups canned artichoke hearts, drained and chopped
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- For the sauce:
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp garlic powder
- For the topping:
- 1/2 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- In a large bowl, mix the chopped artichoke hearts, feta cheese, and Parmesan cheese until evenly combined.
- In a small saucepan over medium heat, warm the heavy cream, olive oil, and garlic powder until just simmering. Tip: Stir constantly to prevent the cream from scorching.
- Pour the warm sauce over the artichoke mixture, stirring gently to coat.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the top of the casserole.
- Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
- Let the casserole sit for 5 minutes before serving. Tip: This rest time allows the flavors to meld beautifully.
Outrageously creamy with a crispy, buttery topping, this casserole is a dream. Serve it with a side of crusty bread to scoop up every last bite, or layer it over pasta for a heartier meal.
Artichoke and Pesto Casserole
Kick off your culinary adventure with this Artichoke and Pesto Casserole that’s bound to steal the spotlight at any dinner table. Packed with vibrant flavors and a creamy texture, it’s the ultimate comfort food with a gourmet twist.
Ingredients
- For the casserole:
- 2 cups artichoke hearts, drained and chopped
- 1 cup basil pesto
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt to taste
- For the topping:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp melted butter
Instructions
- Preheat your oven to 375°F and grease a baking dish with olive oil.
- In a large bowl, mix the artichoke hearts, basil pesto, heavy cream, Parmesan, mozzarella, garlic powder, and salt until well combined.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- In a small bowl, combine the breadcrumbs, Parmesan, and melted butter for the topping.
- Sprinkle the topping evenly over the casserole.
- Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.
- Let it sit for 5 minutes before serving to allow the flavors to meld.
Perfectly creamy with a crispy golden top, this casserole is a flavor bomb that pairs wonderfully with a crisp salad or crusty bread. Try serving it in individual ramekins for a personalized touch at your next gathering.
Conclusion
You’ve just discovered 17 mouthwatering artichoke casserole recipes that promise to delight your taste buds and impress your guests. Whether you’re craving something creamy, cheesy, or packed with veggies, this roundup has it all. Don’t hesitate to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
