Ingredients
- 2 (15 ounce) cans asparagus, drained
- 1 (6.5 ounce) jar marinated artichoke hearts, drained
- 1 (13.5 ounce) can spinach, drained
- 1 (4 ounce) can sliced mushrooms, drained
- 1 cup heavy whipping cream
- 1 (8 ounce) package cream cheese
- ½ cup vegetable broth, or to taste
- ½ teaspoon dried Italian seasoning, or to taste
- ½ teaspoon garlic powder, or to taste
- 1 (8 ounce) package cream cheese
- ½ (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced
Why This Recipe Stands Out
Expert Cooking Tips
- Blanch the asparagus briefly before baking to keep it tender but still crisp.
- Use fresh spinach if possible, but frozen works fine—just be sure to squeeze out extra water.
Step 1
Spread the asparagus evenly in the bottom of a 9x13-inch casserole dish, then scatter the artichoke hearts over the top. Pop the dish in the oven while it’s still warming up—this helps to dry out any extra moisture from the veggies.
Step 2
Preheat your oven to 350°F (175°C). While that’s heating, put the spinach and mushrooms in a microwave-safe bowl and cook them for about 5 minutes, or until most of the moisture has evaporated.
Step 3
Transfer the spinach and mushrooms to a pot set over medium heat. Add the heavy cream, cream cheese, and broth, stirring constantly until the cream cheese melts and the sauce thickens, which should take around 5 minutes. Lower the heat, then stir in the Italian seasoning and garlic powder, letting everything cook together for another 3 minutes so the flavors blend nicely.
Step 4
Take the casserole dish out of the oven, pour the creamy sauce over the veggies, and layer the top with slices of Cheddar cheese. Return it to the oven and bake until the cheese is lightly browned and bubbly around the edges, about 20 minutes.
Step 5
Once it’s done, let it sit for about 10 minutes before serving—that way, it’ll set up nicely and be easier to dish out.
