I Wish They All Could Be California Casseroles

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.





Quick Tip: This casserole makes a wonderful potluck supper meal.