Spinach and Artichoke Casserole

This spinach and artichoke casserole turns a popular creamy appetizer into a luscious side dish. Topped with bubbly cheese, it’s a great accompaniment for holiday meals as well as everyday dinners.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄2 cups gluten-free wild rice
  • 1⁄2 tsp. salt
  • 2 Tbsp. unsalted butter, divided
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 10 oz. fresh spinach, stems removed
  • 4 large eggs, beaten
  • 1 cup whole milk
  • 2 Tbsp. heavy cream
  • 1⁄3 cup sour cream
  • 1⁄4 cup lemon juice
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄4 cup shredded mozzarella cheese
  • 1⁄4 cup toasted pine nuts


  • Preheat oven to 350°F. Grease an 8" × 8" baking dish with gluten-free nonstick cooking spray.
  • Bring 2 cups of water to a rapid boil in a large saucepan over high heat. Add rice and salt. Reduce heat to medium-low and simmer 15 minutes. Remove from heat and stir in 1 tablespoon butter.
  • While rice cooks, heat remaining butter over medium heat in a large skillet. Add artichokes and spinach and cook until spinach starts to wilt, about 4 minutes.
  • Stir in eggs, milk, heavy cream, sour cream, and lemon juice. Bring to a boil and then reduce heat to low. Cook about 2 minutes and stir in the rice.
  • Pour the mixture into the prepared baking dish. Top with cheeses and pine nuts.
  • Bake for about 8 minutes until cheese is melted.