Asparagus Spinach Artichoke Casserole
A simple and easy side dish or main, this Asparagus Spinach Artichoke Casserole is rich, cheesy, and satisfying low carb comfort food. Perfect for a Sunday brunch! Asparagus Spinach Artichoke Casserole – You must try this recipe.
Throw something crunchy on top of the finished product if desired, such as Parmesan crackers or bacon crumbles.
This Asparagus Spinach Artichoke Casserole is a perfect dish for a special brunch. Anyone who likes these ingredients will enjoy this low-carb Casserole
If you like this, you can try similar recipes:
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Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Asparagus Spinach Artichoke Casserole
Course: Main, SidesCuisine: American10
servings10
minutes33
minutes326
kcalA simple and easy side dish or main, this Asparagus Spinach Artichoke Casserole is rich, cheesy, and satisfying low carb comfort food. Perfect for a Sunday brunch!
Ingredients
15 ounce asparagus, drained
1 jar marinated artichoke hearts, drained
13 ounce spinach, drained
4 ounce sliced mushrooms, drained
1 cup heavy whipping cream
8 ounce cream cheese
1/2 cup vegetable broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1 package cream cheese
1/2 package sharp Cheddar cheese
Directions
- Spread asparagus across the bottom of a 9×13-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.
- Preheat oven to 350 degrees F (175 degrees C).
- Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
- 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.
- Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
- 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.
- Enjoy!
Notes
- You can replace the canned artichoke hearts, asparagus, spinach, and mushrooms with fresh vegetables. Just make sure to saute mushrooms and spinach in butter until soft.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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Love your recipies but I would like to print them so I can take them to the kitchen while I cook. Could you put a print button on them please.
We are sorry. Redesign in progress. Some recipes have a print button some don’t.