Description
Creamy, cheesy, keto-friendly vegetables. Bonus: All of the ingredients can be found at Costco®! Our family loved it. Throw something crunchy on top of the finished product if desired, such as Parmesan crackers or bacon crumbles.
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.
Prep Time: 10 mins
Cook Time: 33 mins
Total Time: 53 mins
Servings: 10