Vegetables that are keto-friendly and creamy. Bonus: Costco® carries all of the ingredients! Our family adored it. If desired, garnish the completed dish with some crunchy ingredients like crumbled bacon or Parmesan crackers.
| Prep Time: | 10 mins |
| Cook Time: | 33 mins |
| Additional Time: | 10 mins |
| Total Time: | 53 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 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
- ½ cup vegetable broth, or to taste
- ½ teaspoon dried Italian seasoning, or to taste
- ½ teaspoon garlic powder, or to taste
- 1 (8 ounce) package cream cheese
- ½ (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced
Instructions
- Spread asparagus across the bottom of a 9×13-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.
- You can replace the canned artichoke hearts, asparagus, spinach, and mushrooms with fresh vegetables. Just make sure to saute mushrooms and spinach in butter until soft.
- Mushroom or beef broth can be substituted for the vegetable broth if desired.
- Fresh garlic can be used in place of garlic powder.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 18 g |
| Sodium | 600 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Per notes I used fresh garlic which I sauteed in butter along with 1/2 of a large yellow onion. I then added the spinach/mushroom mixture to my pan (after microwaving for 5 min) and sauteed together for a minute of two before adding the broth, cream cheese, whipping cream and seasoning. It was great as a meal and it would likely make a great dip if you chopped the asparagus.
I was put off by the photo, but this is an amazing keto casserole! I followed it exactly as written and it’s a keeper! Thanks for the great recipe!
I made no changes. It was tasty enough. This seems to be a side dish & requires a steak or pork chop, chicken or beef patty to go with it. Probably won’t make it again, as I like to have a complete 1 meal dish that includes some meat protein.
I made this with half and half instead of heavy whipping cream to lower the fat. I took it to a ladies meeting and got rave reviews, asked for the recipe, and to bring it again.
I used all fresh ingredient. Had no marinated artichoke hearts so I used some oil/vinegar and Italian seasonings to soak fresh veggies for 4 hours. Then the recipe as written. Everyone at the potluck loved it and it was all gone.
This is w/o a doubt the best casserole I’ve ever made. Here’s where I differed from the recipe: *Edit: It seems strange that 8 oz of cream cheese is mentioned twice, separately. I made this w only one 8 oz Cream Cheese, and feel pretty sure that is how it’s supposed to be. Only use one 8 ounce package. -I didn’t include spinach so I put in more mushrooms (6-8 ounces is good!) -I didn’t have garlic powder, so I used 1/2 tsp garlic salt instead. -I made it using only a microwave, toaster oven, and stove top! Ran out of propane, and didn’t have time to wait for delivery; so I was left finding a recipe I could make w/o oven. -Not completely necessary, but well worth it: used the toaster oven to toast 3 slices cubed plain wheat bread, which I drizzled drawn butter on after toasting. Added to the top of casserole after done cooking in microwave.) -Used one beef bullion cube in a cup of hot water. (that’s the only broth I had on hand.) -my 9X13 casserole is aluminum, so I had to make this in halves using my square glass 8″x8″ (20cmx20cm) in the microwave (so I wouldn’t start a fire.) Veggie ingredients should be as dried out as possible b4 cooking in microwave, so it doesn’t end up watery. I started off drying the asparagus and artichokes together by heating in microwave in 3 minute spurts, then tossing, repeat. Keep mushrooms separate from asp & artichokes, bc you need the shrooms to be in the saucepan while melting cream cheese in heavy whipping cream and 1 cup broth. I dried