California casserole is loaded with yummy veggies and cheese. It is baked to perfection and tastes like a dream come true. My mother was an avid casserole cooker but she never made this one. It’s probably because we are from Michigan. Anyway, I’m glad that I expanded my horizons and made this little West Coast gem. My husband and kids absolutely loved it and we even had a bit leftover for lunch the next day.
If you haven’t ever made California casserole now is as good a time as ever.
2 (14-ounce) cans artichoke hearts, drained, quartered
2 (9-ounce) packages frozen chopped spinach, thawed and squeezed
2 (8-ounce) packages Philadelphia cream cheese, softened
3/4 cup milk
5 tablespoons Kerrygold butter, softened
1/2 teaspoon McCormick garlic powder
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/4 cup grated Kraft Parmesan cheese
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Place artichoke hearts in bottom of baking dish. Place spinach over artichokes.
In a large bowl, combine cream cheese, milk, butter, garlic powder, nutmeg, and pepper; dollop mixture over spinach, then spread carefully with a knife. Sprinkle Parmesan cheese on top.
Bake 35 to 40 minutes, or until heated through.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This casserole makes a wonderful potluck supper meal.