Asparagus-Spinach-Artichoke Casserole

Recipe View Spread the drained asparagus evenly across the bottom of a 9x13-inch casserole dish. Scatter the drained artichoke hearts on top. Place the dish in the oven as it preheats; this will help to remove any excess moisture from the vegetables, ensuring a more flavorful casserole.

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View Combine the drained spinach and mushrooms in a microwave-safe bowl. Heat in the microwave until most of the moisture has evaporated, approximately 5 minutes. This step is crucial for preventing a watery casserole.

Recipe View Transfer the spinach and mushroom mixture to a saucepan over medium heat. Add the heavy cream, cream cheese, and vegetable broth. Cook, stirring continuously, until the cream cheese is fully melted and the sauce has thickened slightly, about 5 minutes. Reduce the heat to low. Stir in the Italian seasoning and garlic powder, allowing the flavors to meld together for about 3 minutes.

Recipe View Remove the casserole dish from the oven. Pour the creamy sauce evenly over the asparagus and artichoke hearts. Arrange the Cheddar cheese slices on top of the sauce, covering as much surface area as possible.

Recipe View Bake in the preheated oven until the top is lightly browned and the edges are bubbly and golden, about 20 minutes. Remove from the oven and let it cool for about 10 minutes before serving. This allows the casserole to set slightly and the flavors to fully develop.