Spinach, Mushroom, and Artichoke Casserole


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.8
  • Total Fat: 10.2 g
  • Cholesterol: 24.4 mg
  • Sodium: 1,061.9 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 7.1 g
  • Protein: 21.7 g

View full nutritional breakdown of Spinach, Mushroom, and Artichoke Casserole calories by ingredient
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Submitted by: SAKKAKTH

Number of Servings: 4


    * Pepper, black, 1 tsp (remove)
    * Salt, 1 tsp (remove)
    * Mushrooms, fresh, 1 cup, pieces or slices (remove)
    * *Ritz Crackers with Whole Wheat (5 cracker serving), 4 serving (remove)
    * Land O Lakes, Unsalted Butter, 1 Tbsp, 1 serving (remove)
    * Spinach, frozen, 1 package (10 oz) yields (remove)
    * Ricotta cheese, fat-free, 7.5 oz (remove)
    * Best of the Egg--Egg Substitute, .75 cup (remove)
    * artichoke heart, 3 serving (remove)
    * Onion - Yellow - 14Cal/1/4-Cup, .5 serving (remove)
    * *Kraft Finely Shredded Low-Moisture Part Skim Mozzerella cheese, .5 cup (remove)


Preheat oven to 350 degrees F. Lightly grease a 7x 11" inch glass baking dish coated with cooking spray.

In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.

In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta,mozzarella, and egg substitute and toss to combine.

Bake for 18 minutes then remove. Add crushed Ritz to top and place back in oven for 2 additional minutes.

Remove from the oven and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user SAKKAKTH.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • I didn't like this so much but my vegetarian boyfriend LOVED it. If I cook it again I would put about half the amount of spinach in. - 2/4/10

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  • This is a meal in itself. You get 4 large portions. I think the next time I am going to add garlic to it. - 10/6/09

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