Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

Spinach-artichoke dip gets a meal makeover in this delicious baked casserole. Keep a pan of this in your freezer to pull out when life gets hectic.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

20 mins
1 hr 10 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Coat a 3-qt. baking dish or 13x9-inch disposable foil pan with with cooking spray. Cook noodles according to package directions; drain.

  • In a large nonstick skillet heat oil over medium. Add turkey, onion, and garlic. Cook until turkey is browned. Remove from heat. Add cream cheese. Stir until cheese is melted and incorporated into turkey mixture.

  • In a large bowl whisk together broth, mayonnaise, salt, crushed red pepper, and black pepper. Using a double thickness of paper towels, wrap and squeeze spinach to remove some of the liquid. Add spinach, roasted red peppers, and artichoke hearts to mayonnaise mixture. Stir in turkey mixture, drained noodles, and Parmesan cheese. Spoon evenly into the prepared baking dish. Cover tightly with foil. Cover and freeze up to 3 months.

  • To serve, preheat oven to 350°F. In a small bowl combine cracker crumbs and butter. Bake frozen casserole, covered, 30 minutes. Uncover; bake 30 minutes. Stir casserole and spread evenly. Sprinkle with crumb mixture. Bake 10 to 15 minutes more or until heated through and lightly browned. Sprinkle with chives.

To Bake Right Away

Preheat oven to 350°F. Prepare as directed through Step 3. Bake, uncovered, 15 minutes. Meanwhile, in a small bowl combine crushed crackers and butter. Stir casserole; spread evenly in dish. Sprinkle with cracker mixture. Bake 10 to 15 minutes more or until heated through and lightly browned. Sprinkle with chives or fresh parsley.

Nutrition Facts

674 calories; fat 47g; cholesterol 146mg; saturated fat 17g; carbohydrates 39g; mono fat 13g; poly fat 11g; trans fatty acid 1g; insoluble fiber 3g; sugars 11g; protein 25g; vitamin a 5395.7IU; vitamin c 35.1mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 6.4mg; vitamin b6 0.5mg; folate 167.4mcg; vitamin b12 1.2mcg; sodium 1142mg; potassium 526mg; calcium 228mg; iron 4.1mg.