I cannot stress enough how amazingly simple this spinach bacon and parmesan casserole is to make. It is probably one of the most flavorlicious casserole dishes I have tasted to date. And honey, I’ve tasted a lot!
I am so excited about this casserole as I know my family will absolutely love it. It’s very easy to make and flavorful. Yum!
I love how creamy and textured this skillet pasta is. Did I mention that it is insanely fresh and flavorful? You can add a bit of chicken to make this a heartier entree or leave it as is and call this recipe a side dish. The choice is yours. Enjoy!
Ingredients
Land O Lakes butter
1 lb. fresh sliced mushrooms
3/4 cup white onion, minced
1/2 bunch green onions (about 4), chopped in half, tops and bottoms minced(separately)
1/2 cup red bell pepper
1/2 cup celery
1 clove garlic
20oz spinach, thawed and drained
6oz sliced water chestnuts, drained
2 cans artichokes, drained (opt).
4oz. fresh Parmesan, shredded (1 cup)
8oz Daisy sour cream
1 tsp Morton salt
1/4 tsp white pepper
Italian breadcrumbs
Instructions
Heat oven to 325.
Saute mushrooms in butter in one pan.
Meanwhile saute white onion, green onion bottoms, bell pepper, and celery in butter in another pan. After 5 minutes, add garlic.
In large bowl, mix all vegetables, water chestnuts, and cheese. Add sour cream and seasonings. Mix very well.
Pour into sprayed casserole dish and top lightly with breadcrumbs. May drizzle with more butter, if you like.
Bake 40-60 minutes, or until bubbly.
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Quick Tip: Serve this meal with breadsticks and a tossed salad.