If you’re craving a dish that brings together vibrant flavors and hearty textures in one comforting meal, this Spinach Artichoke Tomato Casserole Recipe is exactly what you need. Imagine tender spinach mingling with tangy sun-dried tomatoes and tender artichoke hearts, all wrapped in a creamy, cheesy egg bake that’s perfect for breakfast, brunch, or even a delightful dinner. It’s a beautiful medley of freshness, richness, and a slight tang that will have you coming back for seconds, guaranteed.
Ingredients You’ll Need
Getting this casserole right is all about picking simple, fresh ingredients that harmonize perfectly. Each one plays its part in layering the flavors and textures — from the brightness of spinach to the creamy richness of cottage and feta cheese.
- 4 cups packed fresh spinach leaves: Fresh spinach adds vibrant color and a mild, leafy flavor that softens as it cooks.
- 1 tablespoon olive oil: Helps sauté the shallots and garlic, bringing out their natural sweetness without overpowering the dish.
- 1 shallot, minced: Offers a delicate onion flavor that deepens the savory base of the casserole.
- 2 cloves garlic, minced: Infuses the casserole with a warm, aromatic zest that complements the vegetables perfectly.
- 14-ounce can artichoke hearts, drained and chopped: Adds a tender, slightly nutty element that pairs beautifully with the spinach.
- 7-ounce jar sun-dried tomatoes, drained and chopped: These juicy bursts of tangy sweetness elevate the casserole’s flavor profile.
- 18 large eggs: The rich and fluffy binding agent that holds everything together and bakes to golden perfection.
- 1½ cups cottage cheese: Brings creaminess and a slight tang while keeping the casserole light and moist.
- ½ cup milk: Keeps the egg mixture smooth, ensuring the bake is tender throughout.
- ½ cup crumbled feta cheese: Sprinkled on top for a salty punch and delightful crumbly texture.
- Kosher salt, to taste: Essential for balancing and enhancing all the natural flavors.
- Freshly ground black pepper, to taste: Adds just the right amount of heat and complexity.
- Chopped fresh parsley, basil, or chives for garnish: A fresh, herbal finish that brightens the whole dish.
How to Make Spinach Artichoke Tomato Casserole Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and greasing a 9×13-inch baking dish with nonstick spray. This step ensures your casserole won’t stick and will bake evenly, giving you that gorgeous golden crust on the edges.
Step 2: Sauté the Base
Next, heat olive oil in a skillet over medium-high heat and sauté the minced shallot for about 2 minutes until it’s fragrant and translucent. Adding garlic and fresh spinach next, cook everything until the spinach wilts down. This quick sauté softens the spinach and mellows the garlic—perfect for building the casserole’s foundation.
Step 3: Add Artichokes and Sun-Dried Tomatoes
Off the heat, stir in your chopped artichoke hearts and sun-dried tomatoes. These ingredients introduce tangy and earthy notes which complement the spinach beautifully. Season lightly with salt and freshly ground black pepper, preparing the vegetable mixture for the next layer.
Step 4: Layer the Vegetables into the Baking Dish
Transfer this flavorful vegetable mixture into your prepared baking pan, spreading it out evenly to create a solid base for your egg mixture. This layer is the heart of the casserole and sets the stage for its amazing blend of textures.
Step 5: Whisk Together the Egg Mixture
In a large bowl, whisk together the eggs, cottage cheese, and milk until you have a smooth consistency. Season generously with salt and pepper to infuse flavor throughout. This creamy custard is what binds the casserole, making each bite moist and satisfying.
Step 6: Combine and Add Feta Cheese
Pour the egg mixture over the vegetable layer in your baking dish. Gently stir to combine everything evenly, ensuring the eggs soak into every corner. Then, sprinkle crumbled feta cheese on top for a salty, tangy finish that will turn golden and slightly crisp as it bakes.
Step 7: Bake to Perfection
Bake your casserole in the preheated oven for 30 to 40 minutes until the eggs are thoroughly set and the edges have taken on a light golden hue. After baking, let it rest for about 5 minutes; this lets everything settle, making it easier to slice into perfect squares.
How to Serve Spinach Artichoke Tomato Casserole Recipe
Garnishes
Fresh herbs like parsley, basil, or chives aren’t just pretty—they add a burst of freshness and a pop of color that complements the rich casserole beautifully. Sprinkle these on just before serving for that extra touch of love.
Side Dishes
This casserole shines on its own but pairs wonderfully with a crisp green salad or some roasted potatoes for a complete meal that’s both satisfying and balanced. For a brunch spread, add crusty bread or fresh fruit to round things out.
Creative Ways to Present
Try serving this casserole in individual ramekins or muffin tins to create personal-sized portions—perfect for a brunch party or packed lunches. Alternatively, top each serving with a dollop of Greek yogurt or a drizzle of pesto for a fun and flavorful twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover casserole in an airtight container and refrigerate for up to 3 days. Reheat gently to keep the textures just right without drying out the eggs or greens.
Freezing
This casserole freezes well, making it a fantastic meal prep option. Freeze in individual portions or the whole dish wrapped tightly in foil and plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the microwave or oven at a low temperature to maintain the creamy texture of the eggs and avoid rubberiness. Adding a splash of milk before reheating can restore some of the moisture lost.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out as much excess moisture as possible to avoid a watery casserole. Frozen spinach will still deliver great flavor and texture.
Is this casserole suitable for meal prep?
Definitely! It holds up well refrigerated or frozen, so you can prepare it ahead of time and enjoy quick, delicious meals throughout the week.
Can I substitute the feta cheese?
You can swap feta for any crumbly cheese like goat cheese or ricotta salata, depending on your taste preference. Just keep in mind the saltiness levels to avoid over-seasoning.
How can I make this recipe vegetarian-friendly?
This Spinach Artichoke Tomato Casserole Recipe is already vegetarian as it contains no meat, making it a great option for vegetarian diets.
What’s the best way to reheat without drying it out?
Reheat slowly in the oven at 300°F covered with foil, or microwave on medium power with a small cover to trap moisture. Adding a little milk before reheating helps keep it creamy.
Final Thoughts
There’s just something endlessly comforting about this Spinach Artichoke Tomato Casserole Recipe that makes it a standout in my kitchen. It’s fresh, flavorful, and effortlessly impressive, whether you’re feeding a crowd or indulging yourself. Give it a try and discover just how delightful eating your greens can be!
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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: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A wholesome and flavorful Spinach Artichoke Tomato Casserole perfect for a nutritious breakfast or brunch. This baked casserole combines fresh spinach, artichoke hearts, sun-dried tomatoes, creamy cottage cheese, and tangy feta cheese, all bound together with eggs and seasoned to perfection.
Ingredients
Vegetables and Herbs
- 4 cups packed fresh spinach leaves
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
- Chopped fresh parsley, basil, or chives for garnish
Dairy and Eggs
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
- ½ cup crumbled feta cheese
Oils and Seasonings
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set aside to prepare for the casserole mixture.
- Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for 2 minutes until softened. Add the fresh spinach and minced garlic, cooking until the spinach wilts, about 3 minutes. Remove from heat and stir in the drained and chopped artichoke hearts and sun-dried tomatoes. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Prepare the baking dish: Transfer the sautéed vegetable mixture evenly into the prepared baking dish, distributing it uniformly for even baking.
- Mix the egg custard: In a large bowl, whisk together the 18 large eggs, cottage cheese, and milk. Season this mixture with salt and black pepper to taste, ensuring a balanced flavor.
- Combine and top: Pour the egg mixture over the vegetables in the baking dish. Gently stir the ingredients together to combine. Evenly sprinkle the crumbled feta cheese on top for a creamy and tangy finish.
- Bake the casserole: Place the baking dish in the oven and bake for 30 to 40 minutes, or until the eggs are set and the edges turn lightly golden brown. Once done, let the casserole cool for 5 minutes to allow it to set further.
- Garnish and serve: Garnish with freshly chopped parsley, basil, or chives before cutting the casserole into squares. Serve warm for the best flavor and texture.
Notes
- You can substitute fresh spinach with frozen spinach (about 10 oz) if fresh is not available; just be sure to thaw and drain excess water before using.
- For a dairy-free option, substitute cottage cheese and feta with plant-based alternatives.
- The casserole can be prepared a day ahead; simply reheat in the oven before serving.
- Adjust seasoning to your preference, especially the salt, as feta cheese can be salty.
- Add additional herbs like oregano or thyme for more flavor complexity.
