Spinach, Artichoke, and Asparagus Bake

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
• ½ (8 ounce) package sharp Cheddar cheese (such as Kerrygold™ Dubliner), sliced

Step 1

Spread the asparagus evenly in the bottom of a 9x13-inch casserole dish, then scatter the artichoke hearts on top. Pop the dish into the oven while it’s heating up—this helps get rid of some of the extra moisture from the veggies.

Step 2

Preheat your oven to 350°F (175°C). Meanwhile, toss the spinach and mushrooms into a microwave-safe bowl and heat them for about 5 minutes, until most of the moisture has evaporated.

Step 3

Transfer the spinach and mushrooms to a pot over medium heat. Stir in the heavy cream, cream cheese, and broth, cooking and stirring until the cream cheese melts and the sauce thickens, which should take around 5 minutes. Turn the heat down to low, then add the Italian seasoning and garlic powder. Let it simmer gently for a few minutes so the flavors can blend.

Step 4

Take the casserole dish out of the oven and pour the creamy sauce over the asparagus and artichokes. Lay slices of Cheddar cheese on top.

Step 5

Bake everything for about 20 minutes, until the cheese is golden and bubbly and the edges look a little crispy. Let it sit for about 10 minutes before digging in—this helps it set up and makes it easier to serve.