Ingredients
10
10 servings
- •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
Instructions
- Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
- Preheat oven to 350 degrees F (175 degrees C).
- Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
- Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
- Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
- Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.
Nutritional Facts
Per 10 servings
- Calories: 326
- Carbohydrate: 8g
- Fat: 30g
- Fiber: 3g
- Protein: 10g
- Sugar: 1g
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