It’s official- our schedule is back to normal. The little one is back in preschool, the hubby is out the door to work every day, and I’m getting the boys into a routine. We had an awesome summer with many ‘firsts’, but there is something reassuring about having a regular schedule. The one constant that has remained in our home is how crazy dinnertime can be. The boys are cranky, tired from playing away the day, and ready for bed. My daughter is ‘starving’ (aren’t dramatic girls fun?), and the hubby and I are just ready for them all to be in the bed. Dinnertime often gets rushed and overlooked. Anyone else have that problem? One dish that I do not make nearly often enough are casseroles. Casseroles are typically one-dish wonders- a combination of flavors and textures baked into a creamy goodness. Plus, casseroles are easy to sneak hidden veggies inside for the kids.
Ever since my Spinach and Artichoke Dip recipe, I’ve been wanting to try it out as a casserole. It is every bit as delicious as I thought it would be! A Spinach and Artichoke casserole, complimented with Country Crock Original Spread, is an excellent play on a popular dip. Casseroles can be more than green beans, after all. And using Country Crock Original Spread means I’m taking advantage of a product that has 0g trans fat per serving, contains no partially hydrogenated oils, has no cholesterol, and has 30% fewer calories than butter per serving.
So, grab these ingredients, follow this easy recipe, and enjoy Spinach and Artichoke Quick Fix Casserole in a cinch!
- 8 Tablespoons Country Crock Original Spread
- 4 Tablespoons Flour
- 2½ cups milk
- 2 cloves garlic, minced
- 2 cans of quartered artichokes
- 1 bag spinach
- Salt And Pepper, to taste
- ½ cup Grated Parmesan Cheese
- 2 cup Italian Blend Shredded Cheese
- ½ cup water, if needed
- ¾ box of whole wheat Rotini pasta, cooked and drained
- Additional Parmesan cheese and shredded cheese to sprinkle on top
- Preheat oven to 375. Melt 3 tablespoons butter in large skillet. Once melted, add the garlic and spinach and cook for 2 minutes on medium heat. Remove the garlic and spinach from the skillet.
- Add 3 tablespoons butter to the same pot. Cook artichokes on high heat for 2 minutes. Remove the artichokes from the skillet and set them aside with the spinach.
- Melt remaining butter in skillet on low to medium heat. Stir melted butter and flour, then add milk. Stir and cook until the milk/flour combination turns into a creamy sauce. Stir in Parmesan and Italian blend cheese into the sauce until melted. Add a splash of water to skillet if the sauce thickens too quickly.
- Stir in the artichokes, spinach, and cooked pasta into the sauce until thoroughly combined. Pour all the contents into a 13x9 baking dish. Sprinkle the top with additional Italian cheese blend and Parmesan cheese. Sprinkle with a generous portion of breadcrumbs, making sure all the cheese is covered. Bake at 375 for 25 minutes or until cheese is bubbly and edges are golden brown.
What are your favorite weeknight casserole dishes?
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.