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If you’ve been on the hunt for a vibrant, heartwarming dish that brings sunshine to your table, look no further than this Spinach Artichoke Tomato Casserole Recipe. It’s a beautiful blend of fresh spinach, tangy artichoke hearts, and sweet sun-dried tomatoes baked together in a creamy, cheesy egg custard. The result is a wonderfully satisfying casserole bursting with flavor and color, perfect for breakfast, brunch, or a comforting dinner that feels special but is incredibly easy to make. I’m so excited to share this recipe because it’s one of those dishes that feels both indulgent and wholesome, a true crowd-pleaser that comes together with simple pantry staples and fresh produce.
Ingredients You’ll Need
These ingredients are straightforward and thoughtfully chosen to create a balance of fresh, tangy, and creamy elements. Each one plays a vital role in texture and flavor, ensuring the Spinach Artichoke Tomato Casserole Recipe shines with every bite.
- 4 cups packed fresh spinach leaves: Fresh spinach gives the casserole a vibrant green pop and a delicate, earthy flavor that’s essential to the dish.
- 1 tablespoon olive oil: Adds a light fruitiness and helps soften the shallots and garlic for a perfect base.
- 1 shallot, minced: Brings a mild onion sweetness that elevates the vegetables.
- 2 cloves garlic, minced: Garlic adds its unmistakable aromatic punch, deepening the savory layers.
- 14-ounce can artichoke hearts, drained and chopped: Tender and tangy, artichokes add a luscious texture and subtle acidity.
- 7-ounce jar sun-dried tomatoes, drained and chopped: These deepen the tomato flavor with a chewy, sweet-tart concentration.
- 18 large eggs: The egg mixture binds everything together with a silky, rich custard-like consistency.
- 1½ cups cottage cheese: Provides creaminess with a mild tang, balancing the stronger flavors.
- ½ cup milk: Adds moisture and helps create a luscious texture in the casserole.
- ½ cup crumbled feta cheese: Feta topping introduces a salty brightness and a slightly crumbly finish.
- Kosher salt, to taste: Enhances all the fresh ingredients without overpowering them.
- Freshly ground black pepper, to taste: Adds gentle heat and complexity.
- Chopped fresh parsley, basil, or chives for garnish: Bright green herbs finish the dish with freshness and a pop of color.
How to Make Spinach Artichoke Tomato Casserole Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350 degrees Fahrenheit and greasing a 9-by-13-inch baking dish with nonstick spray. This ensures the casserole won’t stick and makes cleanup a breeze. Getting this step sorted right away sets the stage for an easy cooking flow.
Step 2: Sauté Vegetables to Perfection
In a large skillet over medium-high heat, warm the olive oil and gently sauté the minced shallot for about two minutes until fragrant and translucent. Then add the fresh spinach and garlic, cooking just until the spinach wilts, which usually takes about three minutes. This quick sauté softens the spinach without losing its vibrant green color. Remove the skillet from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Be sure to season this mixture with kosher salt and freshly ground black pepper to elevate those deep flavors.
Step 3: Layer the Vegetable Mixture
Pour the sautéed vegetable medley evenly into your prepared baking dish. Spreading it out in a nice even layer helps the casserole cook evenly and ensures each slice is packed with those delicious veggies.
Step 4: Whisk the Egg Custard
In a large mixing bowl, vigorously whisk the eggs, cottage cheese, and milk together until smooth. Add salt and black pepper to taste. This creamy custard is critical as it binds the casserole, giving it that irresistible soft, fluffy texture that makes every forkful so comforting.
Step 5: Combine and Top with Cheese
Pour the egg mixture over the vegetable layer in the baking dish. Give it a gentle stir to combine the layers just enough so everything is harmoniously mingling. Then sprinkle the crumbled feta cheese evenly across the top. This final touch of feta adds a salty, tangy finish that melts and browns beautifully as it bakes.
Step 6: Bake Until Golden and Set
Place the casserole in the oven and bake for 30 to 40 minutes. You’re looking for the eggs to be fully set and the edges to become delightfully golden. Once out of the oven, allow it to rest for five minutes before garnishing with freshly chopped parsley, basil, or chives. Letting it cool slightly helps those flavors to settle and makes slicing easier.
How to Serve Spinach Artichoke Tomato Casserole Recipe
Garnishes
Fresh herbs are an absolute game changer here. Sprinkle chopped parsley, basil, or chives right before serving for a burst of color and a refreshing herbaceous note that perfectly complements the warm, cheesy casserole. A light drizzle of extra virgin olive oil or a pinch of red pepper flakes can also brighten and add subtle heat if you’re feeling adventurous.
Side Dishes
This casserole pairs wonderfully with crisp, fresh sides that balance its creamy richness. Consider a simple mixed greens salad dressed with lemon vinaigrette or roasted potatoes with garlic and rosemary. Fresh fruit or a tangy cucumber salad also cut through the richness beautifully, making the meal feel complete and well-rounded.
Creative Ways to Present
For a brunch crowd, cut the casserole into neat squares and serve on a large wooden board with a bowl of mixed greens and crusty bread on the side. You can also scoop warm servings into colorful bowls for a cozy, casual vibe or dish it up in individual ramekins for charming, elegant presentations that make each guest feel special.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Artichoke Tomato Casserole Recipe keeps really well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a fantastic next-day snack or meal option.
Freezing
You can freeze portions of this casserole for up to 2 months. For best results, wrap tightly in plastic wrap and foil or place in freezer-safe containers. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat your leftovers gently in a 350-degree oven for about 15 to 20 minutes until warmed through. If in a hurry, microwave on medium power in 1-minute intervals to avoid rubbery eggs. The gentle oven reheating method keeps the casserole’s texture tender and delicious.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and thoroughly drain the frozen spinach to avoid excess moisture, which could make the casserole watery. Using fresh spinach gives you a brighter color and fresher taste, but frozen works well in a pinch.
Is this casserole suitable for meal prep?
Definitely! It’s a fantastic make-ahead dish. Prepare it a day in advance and bake right before serving, or fully bake it, refrigerate, and reheat when you’re ready to eat. It holds up well and flavors intensify with time.
Can I substitute the cottage cheese?
Sure! Ricotta cheese is a great alternative that will keep the creamy texture. If you’re looking to reduce dairy, you could try a plant-based cheese substitute, but the feta topping is key for that salty tang, so consider keeping that or swapping with a similar tangy cheese.
How do I know when the casserole is done baking?
Look for the eggs to be fully set with no jiggle in the center, and the edges should turn a light golden brown. Inserting a knife or toothpick that comes out clean is a good test for doneness.
Can I add other vegetables or proteins?
Absolutely! This casserole is versatile. Consider adding mushrooms, bell peppers, or cooked sausage for extra heartiness. Just sauté any additional veggies first to avoid excess moisture and ensure full flavor development.
Final Thoughts
I truly hope you give this Spinach Artichoke Tomato Casserole Recipe a try because it’s one of those perfect dishes that feels like a warm hug on a plate. Whether you’re entertaining guests, feeding a family, or enjoying a quiet weekend brunch, this vibrant casserole brings together simple ingredients into a showstopping, flavorful meal. It’s approachable, delicious, and sure to become a new favorite in your recipe collection.
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Spinach Artichoke Tomato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Tomato Casserole is a savory, nutrient-packed dish perfect for breakfast, brunch, or a light dinner. Combining fresh spinach, tangy artichoke hearts, sun-dried tomatoes, and creamy feta cheese baked in a fluffy egg custard, it’s a flavorful and easy-to-make casserole that serves 6 to 8 people.
Ingredients
Vegetables and Flavorings
- 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
Egg Mixture
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
Toppings and Seasonings
- 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 and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside for later use.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for 2 minutes until fragrant and softened. Then add the fresh spinach and minced garlic, cooking until the spinach wilts, about 3 minutes. Remove the skillet from the heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Transfer Vegetable Mixture: Evenly spread the sautéed vegetable mixture into the prepared 9×13-inch baking dish.
- Mix Egg Custard: In a large bowl, whisk together the 18 eggs, cottage cheese, and milk until fully combined. Season with salt and black pepper to your preference.
- Combine and Add Cheese: Pour the egg mixture over the vegetables evenly in the baking dish. Gently stir to combine everything without disturbing the layer too much. Sprinkle the crumbled feta cheese evenly over the top of the casserole.
- Bake the Casserole: Place the baking dish in the oven and bake for 30 to 40 minutes, or until the eggs are fully set and the edges start to turn lightly golden brown. Once baked, remove from the oven and let the casserole cool for about 5 minutes.
- Garnish and Serve: Garnish with chopped fresh parsley, basil, or chives for a burst of fresh color and flavor. Cut the casserole into squares and serve warm for the best taste and texture.
Notes
- This casserole can be prepared a day ahead; refrigerate before baking and add a few extra minutes to the baking time if baking directly from cold.
- Use low-fat or fat-free cottage cheese and milk to reduce calories and fat content.
- For a richer flavor, substitute milk with half-and-half or cream.
- Sun-dried tomatoes packed in oil will add extra flavor, but drain well to avoid excess oil in the casserole.
- Garnish with herbs of your choice to enhance freshness and presentation.
