Spinach & Artichoke Casserole


Spinach & Artichoke Casserole

Spinach and Artichoke Casserole
1/2 cup
30 Min

You'll want to get a heaping spoonful of this Spinach & Artichoke Casserole on your plate. It's a creamy and hearty side dish that pairs well with chicken, fish, beef...you name it! The best part? It's ready in just about 30 minutes.

What You'll Need

  • 2 teaspoons canola oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 cup uncooked quinoa, cooked according to package directions
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 3/4 cup reduced fat shredded mozzarella cheese, divided
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 cup liquid egg substitute
  • 3/4 cup non-fat plain Greek yogurt

What to Do

  1. Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.
  2. In a medium skillet over medium heat, heat oil until hot; cook onion and garlic 3 to 5 minutes, or until tender.
  3. In a large bowl, combine cooked quinoa, artichokes, spinach, 1/2 cup mozzarella cheese, the nutmeg, pepper, and onion mixture; mix well and set aside.
  4. In a medium bowl, whisk eggs and yogurt, then stir into quinoa mixture. Spoon mixture into baking dish and sprinkle with remaining 1/4 cup cheese.
  5. Bake 25 to 30 minutes, or until heated through.


While this is a gluten-free recipe, we suggest double-checking that all of your ingredients are labeled gluten-free if you are following a gluten-free diet. 

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