Are you ready to indulge in a delightful dish that is as nutritious as it is delicious? The Spinach Artichoke Tomato Casserole combines the earthy flavors of spinach and artichokes with the sweetness of sun-dried tomatoes, all enveloped in creamy eggs and cottage cheese. This casserole is perfect for any meal, whether it’s brunch with friends or a cozy family dinner. What makes it even better is its vegetarian nature, allowing everyone to enjoy it without compromising on flavor.
Not only is this casserole packed with goodness, but it is also incredibly simple to prepare. In under an hour, you can have a hearty meal that serves 6-8 people, making it ideal for gatherings. Plus, it’s versatile enough to be enjoyed hot or at room temperature, making it a fantastic option for meal prep, potlucks, or even a busy weeknight dinner. It’s a dish that marries convenience with health and taste, ensuring you don’t have to sacrifice one for the other.
Why You’ll Love This Spinach Artichoke Tomato Casserole
- Nutritious ingredients: Combined spinach, artichokes, and tomatoes provide a wealth of vitamins.
- Easy preparation: With just a few simple steps, you’ll have a comforting dish ready to serve.
- Flexible serving options: Enjoy it warm or cold, making it perfect for any occasion.
- Great for meal prep: Make it ahead of time for easy dinners throughout the week.
- Customizable: Add your choice of herbs or spices to tailor it to your taste.
Preparation Phase & Tools to Use
Before you dive into this delicious Spinach Artichoke Tomato Casserole, it’s essential to prepare your kitchen and equip yourself with the right tools. Start by preheating your oven to 350°F, ensuring it’s ready for baking as soon as you finish prepping your dish. A 9×13-inch baking pan is the perfect size for this casserole, so grease it with nonstick spray to prevent sticking and make servings easier.
You’ll need basic cooking tools like a large skillet for sautéing the vegetables, a large mixing bowl for combining the egg mixture, and a whisk for achieving that perfect blend of eggs and cottage cheese. A cutting board and sharp knife will make chopping the shallot, garlic, spinach, and sun-dried tomatoes a breeze. Get your measuring cups and utensils ready so that you can easily follow the recipe steps without interruption.
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
Step 1: Preheat the Oven and Prepare the Baking Dish
Begin by preheating your oven to 350°F. While the oven heats, take out your 9×13-inch baking pan and grease it with nonstick spray. This will help ensure that your casserole comes out easily once it’s baked, keeping all those delicious ingredients intact.
Step 2: Sauté the Vegetables
In a large skillet, pour in the olive oil and place it over medium-high heat. Add the minced shallot and sauté it for about 2 minutes until it becomes translucent and fragrant. Next, toss in the spinach and minced garlic. Cook these ingredients until the spinach is wilted, which should take around 3 minutes. When done, remove the skillet from heat and gently stir in the chopped artichoke hearts and sun-dried tomatoes. Season this vegetable mix with kosher salt and freshly ground black pepper to enhance the flavor.
Step 3: Combine the Egg Mixture
In a large mixing bowl, crack the 18 large eggs and whisk them together until well blended. To the eggs, add the cottage cheese and milk, continuing to whisk the mixture until it’s smooth. Season this mixture with salt and pepper to taste; don’t shy away from the seasoning as it brings out the flavors of the other ingredients.
Step 4: Assemble the Casserole
Now, pour the sautéed vegetable mixture evenly across the bottom of the prepared baking dish. Then, gently pour the egg mixture over the top, and use a spatula or spoon to stir it lightly, ensuring the vegetables are evenly distributed throughout the eggs. As a finishing touch, sprinkle the crumbled feta cheese over the entire casserole.
Step 5: Bake to Perfection
Slide your assembled casserole into the preheated oven and allow it to bake for 30 to 40 minutes. The casserole is ready when the eggs are set across the top and the edges turn a delightful shade of golden brown. Once finished, remove it from the oven and let it cool for about 5 minutes. Just before serving, garnish your casserole with a sprinkling of fresh chopped herbs, like parsley, basil, or chives, to add a vibrant touch.
Variations
- Protein: For added protein, consider mixing in cooked chicken, turkey, or tofu. This will elevate the dish and make it heartier.
- Vegetables: You can modify the vegetables based on your preference. Try adding bell peppers, zucchini, or kale for extra nutrients and flavors.
- Spices: Experiment with different spices! Adding a dash of red pepper flakes can give the dish a delightful kick, or use Italian seasoning for a herby punch.
Cooking Notes
- This casserole can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap.
- For a creamier casserole, you can substitute half of the cottage cheese with ricotta.
Serving Suggestions
- Pair this casserole with a light mixed green salad dressed with vinaigrette for a refreshing meal.
- Serve with crusty whole-grain bread or fresh rolls for a delicious brunch spread.
Tips
- Be sure to season each layer well to build flavor throughout the casserole—don’t skip the salt and pepper.
- Cut the casserole into squares when serving, and keep the leftovers tightly covered in the fridge; it tastes great reheated!
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: 250
- Protein: 14g
- Sodium: 450mg
FAQs
Can I make the casserole ahead of time?
Absolutely! This casserole can be prepared and stored in the fridge for up to 24 hours before you bake it. Just cover it tightly with plastic wrap.
Is this dish gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I freeze leftovers?
Yes, you can freeze the casserole for up to 2 months. Allow it to cool completely, then wrap it tightly in foil or place it in an airtight container before freezing.
How do I reheat leftovers?
To reheat, simply place the casserole in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual servings.
Conclusion
In conclusion, the Spinach Artichoke Tomato Casserole is not just any ordinary dish; it’s a versatile, flavorful centerpiece for any table. Packed with vegetables and wholesome ingredients, this casserole is an appealing choice for health-conscious eaters who still want to enjoy delicious meals. Whether you serve it for a family brunch, a cozy dinner, or prepare it ahead for a busy week, it’s sure to satisfy and impress.
So why not give this recipe a try? I encourage you to add your personal twist and experiment with the variations. And don’t forget to share your thoughts and experiences in the comments below. Happy cooking!
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Savory Spinach Artichoke Tomato Casserole Delight
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
Description
The Spinach Artichoke Tomato Casserole combines the earthy flavors of spinach and artichokes with the sweetness of sun-dried tomatoes, all enveloped in creamy eggs and cottage cheese.
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 your oven to 350°F and grease a 9×13-inch baking pan.
- In a large skillet, heat olive oil and sauté shallot until translucent. Add spinach and garlic, cooking until wilted. Stir in artichokes and sun-dried tomatoes, seasoning with salt and pepper.
- In a mixing bowl, whisk together eggs, cottage cheese, and milk. Season with salt and pepper.
- Pour the vegetable mixture into the baking dish, then add the egg mixture and stir lightly. Sprinkle feta on top.
- Bake for 30-40 minutes until eggs are set and edges are golden brown. Let cool, then garnish with herbs.
Notes
This casserole can be prepared in advance and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
Nutrition
- Calories: 250 kcal
- Sodium: 450 mg
- Protein: 14 g