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cans asparagus spinach mushrooms heavy whipping cream cream cheese vegetable broth Italian seasoning garlic cream cheese Cheddar cheese
Viewed: 28 - Published at: 2 years agoIngredients
- 2 (15 ounce) cans asparagus, drained
- 1 (6.5 ounce) jar marinated artichoke hearts, drained
- 1 (13.5 ounce) can spinach, drained
- 1 (4 ounce) can sliced mushrooms, drained
- 1 cup heavy whipping cream
- 1 (8 ounce) package cream cheese
- 1/2 cup vegetable broth, or to taste
- 1/2 teaspoon dried Italian seasoning, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1 (8 ounce) package cream cheese
- 1/2 (8 ounce) package sharp Cheddar cheese (such as KerrygoldTM Dubliner), sliced
Method
- Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
- Preheat oven to 350 degrees F (175 degrees C).
- Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
- Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
- Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
- Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.
