Okay, now that it’s November, I feel the need to start planning our Thanksgiving menu. By popular vote (it’s election week!), this creamed spinach and artichoke casserole will be gracing our table.
Unlike Mom’s Spinach-Ricotta Pie, this recipe has no crust. It does have Parmesan mixed in and sprinkled on top, but the cheese is just an accent for the creamy vegetables. Like a soufflé, the dish gets its volume from beaten egg whites.
I’ve been making a spinach version of this for years. (I feel old when I say that, but I’ve been cooking for almost a quarter century…yikes!) I just had to add garlic, artichokes and more Parmesan though. Creamed spinach, artichokes and Parmesan were meant to be together, you know? And mostly using evaporated milk, plus some 2% milk, makes for a thick and creamy sauce without including actual cream.
By the way, I prefer to use frozen artichoke hearts instead of those bloated ones in the jar. I get the Birds Eye 9-ounce boxes. They were a life-changing discovery for me a couple of years ago, since artichokes are my favorite vegetable. (I have two killer recipes for fresh artichokes to share with you in the future.)
In the meantime, this creamed spinach and artichoke casserole is one of those dishes that’s universally enjoyed, at least in my family. (My kids have loved spinach since they were babies, which makes this spinach-loving Mamma happy.)
So, if you’re figuring out your own Thanksgiving menu, this recipe’s a good option. Sometimes, I even make a big pan of it on the weekend so we can enjoy leftovers with our dinners for the next few days. I love it when that happens.
(Recipe Source: Inspired by a Baked Cream Spinach recipe in The Good Housekeeping Illustrated Cookbook, 1989)