Introduction to Spinach Artichoke Tomato Casserole
Hey there, fellow food lovers! If you’re on the lookout for a delightful dish that combines health and taste, our Spinach Artichoke Tomato Casserole is here to save the day. Picture this: a creamy, cheesy casserole that packs a punch with fresh spinach, hearty artichokes, and sun-dried tomatoes. It’s a quick solution for busy days, easily customizable, and perfect for impressing family and friends. Whether it’s a cozy brunch or a light dinner, this casserole is not just a meal—it’s a hassle-free way to bring everyone together at the table!
Why You’ll Love This Spinach Artichoke Tomato Casserole
This Spinach Artichoke Tomato Casserole is not just delicious; it’s a lifesaver for busy moms like me! It comes together in less than an hour, making meal prep a breeze. The combination of creamy cheese and vibrant flavors brings a delightful taste without the fuss. Easy to whip up and even better as leftovers, it’s sure to win over picky eaters. It’s a dish that brings warmth and joy to any table.
Ingredients for Spinach Artichoke Tomato Casserole
Gathering your ingredients is half the fun of cooking! Let’s take a look at what you’ll need for this Spinach Artichoke Tomato Casserole:
- Fresh spinach leaves: Packed with nutrients, spinach adds a vibrant green color and a boost of flavor.
- Olive oil: A heart-healthy fat that brings everything together while sautéing.
- Shallot: This mild onion gives a subtle sweetness, enhancing the overall taste of the casserole.
- Garlic: It adds depth and richness; I can’t cook without it!
- Artichoke hearts: Their unique, earthy flavor pairs beautifully with the richness of the eggs.
- Sun-dried tomatoes: These beauties add a hint of sweetness and a burst of umami to the dish.
- Large eggs: The binding agent that holds the casserole together, creating a fluffy texture.
- Cottage cheese: This creamy addition elevates the casserole’s texture while adding protein.
- Milk: A splash keeps the casserole moist and helps the eggs incorporate beautifully.
- Feta cheese: Crumbled on top, this cheese adds a lovely salty tang, but feel free to swap it for your favorite.
- Kosher salt and freshly ground black pepper: Essential for bringing out all the flavors; you can adjust these to your taste.
- Fresh herbs (parsley, basil, or chives): For garnish, these not only add freshness but also a pop of color on your plate.
If you’re looking to customize, feel free to play around with ingredients. For instance, you could use ricotta or mozzarella instead of feta, or try adding bell peppers for an extra crunch! For exact quantities, you can check the bottom of the article where they are listed for convenience.
How to Make Spinach Artichoke Tomato Casserole
Creating this delightful Spinach Artichoke Tomato Casserole is incredibly easy. Just follow these simple steps, and you’ll have a gorgeous dish ready to please everyone. Let’s dive in!
Step 1: Preheat the Oven and Prepare the Baking Dish
First things first, preheat your oven to 350°F (about 175°C). While it’s warming up, grab a 9×13-inch baking dish and give it a light spray with nonstick cooking spray. This will make sure our casserole doesn’t stick, allowing for easy serving later. Trust me, you’ll thank yourself for this!
Step 2: Sauté the Vegetables
In a large skillet, heat up a tablespoon of olive oil over medium-high heat. Once hot, toss in the minced shallot and let it sweat for about 2 minutes. The shallots will start to soften and become fragrant. Next, add in your minced garlic and fresh spinach. Sauté until the spinach wilts down, which should take about 3 minutes. This step is crucial as it creates a flavorful base for our casserole!
Step 3: Combine the Vegetables
Now, it’s time to up the flavor game by adding the chopped artichoke hearts and sun-dried tomatoes to the skillet. Stir everything together and season with kosher salt and freshly ground black pepper. Mix well, letting those vibrant flavors combine as you remove the skillet from heat. Don’t worry, the magic is just beginning!
Step 4: Make the Egg Mixture
In a separate large bowl, crack open those lovely large eggs and whisk them together. Once they’re frothy, add in the creamy cottage cheese and the milk. This combination will keep our casserole moist and oh-so-satisfying. Don’t forget to season with a little salt and black pepper again, tailoring it to your preference.
Step 5: Pour and Mix
With the veggie mixture spread evenly in the baking dish, pour the egg mixture over it. Gently stir the two together. Don’t worry about it being perfect; we want some delicious mix-ins here! Finally, sprinkle the crumbled feta cheese evenly on top, adding a beautiful finishing touch.
Step 6: Bake and Cool
Slide your prepared casserole into the oven and let it bake for 30 to 40 minutes. You’ll know it’s ready when the edges turn lightly golden and the eggs are set in the center. Once out of the oven, give it a 5-minute cooling time before cutting it into squares. This helps everything hold together better. Now, all that’s left is to garnish with your favorite fresh herbs and serve while it’s warm!
Tips for Success
- Always wash your spinach well to remove any grit or dirt before cooking.
- For extra flavor, sauté the garlic just until golden; burnt garlic can be bitter.
- Mix the egg mixture thoroughly to avoid any dry spots in your casserole.
- Let the casserole cool slightly before serving; this helps it set up better.
- Store leftovers in an airtight container for up to three days—perfect for meal prep!
Equipment Needed
- 9×13-inch baking dish: A classic choice; you can also use a larger dish if needed.
- Large skillet: Essential for sautéing veggies; a nonstick pan works great, too!
- Mixing bowls: At least two—one for the egg mixture and another for veggies.
- Whisk: Perfect for blending the egg mixture; a fork can work in a pinch.
- Cutting board and knife: To chop your vegetables—no fancy tools needed!
Variations of Spinach Artichoke Tomato Casserole
- Cheese Swap: Exchange the feta for ricotta, mozzarella, or even goat cheese for different flavor profiles.
- Add Proteins: Incorporate cooked chicken, turkey, or even crab for an extra protein boost.
- Veggie Boost: Add other veggies like bell peppers, zucchini, or mushrooms for added nutrients and texture.
- Gluten-Free Option: This recipe is naturally gluten-free, but check all pre-packaged ingredients to ensure they meet your dietary needs.
- Herb Variations: Experiment with different herbs like tarragon, dill, or even a sprinkle of red pepper flakes for a kick!
Serving Suggestions for Spinach Artichoke Tomato Casserole
- Fresh Salad: Serve with a light mixed greens salad dressed in vinaigrette for a refreshing contrast.
- Crusty Bread: A warm, crusty baguette or garlic bread pairs beautifully with this casserole.
- Drink: Try a crisp white wine or sparkling water with a slice of lemon.
- Presentation: Garnish with fresh herbs for a pop of color before serving.
FAQs about Spinach Artichoke Tomato Casserole
Can I prepare Spinach Artichoke Tomato Casserole in advance?
Absolutely! This casserole can be assembled ahead of time. Just cover it and store it in the fridge until you’re ready to bake. It’s a real lifesaver for busy nights!
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat in the oven or microwave when you’re ready to enjoy it again!
Can I freeze this casserole?
You can definitely freeze it! I recommend baking the casserole, letting it cool completely, then wrapping it tightly. It can last up to three months in the freezer. Just thaw overnight in the fridge before reheating.
What can I serve with this casserole for a complete meal?
Pair this delicious Spinach Artichoke Tomato Casserole with a simple green salad or some roasted vegetables. It complements various sides and makes for a balanced meal!
Is this recipe suitable for picky eaters?
Many find this casserole a hit, even among picky eaters! The blend of creamy cheese and flavorful veggies often wins them over. Plus, you can customize the ingredients to suit their taste!
Final Thoughts
This Spinach Artichoke Tomato Casserole is more than just a meal; it’s a way to gather loved ones around the table and create lasting memories. The joy I feel when serving this dish, watching everyone enjoy each bite, makes all the effort worthwhile. Its vibrant colors and delicious flavors bring a touch of warmth to even the busiest of days. Plus, knowing that I’m serving something healthy yet satisfying to my family is the cherry on top. I hope this recipe brings you as much joy as it has brought me—happy cooking!
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Spinach Artichoke Tomato Casserole
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A delicious and healthy casserole made with spinach, artichokes, sun-dried tomatoes, and eggs, perfect for any meal.
Ingredients
- 4 cups packed fresh spinach leaves
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- ½ cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, basil, or chives for garnish
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set aside.
- Heat olive oil in a large skillet over medium-high heat. Sauté minced shallot for 2 minutes. Add spinach and garlic; cook until spinach wilts, about 3 minutes. Remove from heat and stir in artichoke hearts and sun-dried tomatoes. Season with salt and black pepper.
- Transfer vegetable mixture evenly into prepared baking dish.
- In a large bowl, whisk together eggs, cottage cheese, and milk. Season with salt and black pepper to taste.
- Pour egg mixture over the vegetables in the baking dish. Gently stir to combine. Sprinkle feta cheese evenly on top.
- Bake for 30 to 40 minutes, until eggs are set and edges turn lightly golden. Let cool for 5 minutes, then garnish with fresh herbs. Cut into squares and serve warm.
Notes
- This dish can be served warm or at room temperature.
- This casserole can be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 280mg
