• 2 Ratings

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


Jason Donnelly

Recipe Summary

20 mins
3 months
1 hr 10 mins to 1 hr 15 mins at 350°
Max Servings:


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; total fat 47g; saturated fat 17g; polyunsaturated fat 11g; monounsaturated fat 13g; cholesterol 146mg; sodium 1142mg; potassium 526mg; carbohydrates 39g; fiber 3g; sugar 11g; protein 25g; trans fatty acid 1g; vitamin a 5396IU; vitamin c 35mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 1mg; folate 167mcg; vitamin b12 1mcg; calcium 228mg; iron 4mg.


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5.0 stars
The flavor was very good, as you can expect from any recipe that uses cream cheese, mayo AND parmesan. The crushed red pepper gave just a tiny hint of a spicy aftertaste, but definitely still mild enough for kids. Will make again!
Rating: 1.0 stars
WAY too much effort & a very bland massive amount of food (that may be dumped unless someone is starving)! A waste of time, ingredients & trust.