Spinach & Artichoke Mashed Potato Casserole – cheesy spinach & artichoke dip and potato casserole combined into one amazing make-ahead side dish! SO easy and tastes AMAZING!!! Instant mashed potatoes, hash browns, cream cheese, butter, spinach, artichokes, Monterey Jack cheese, sour cream, Italian dressing mix, parmesan, and french fried onions. Can make in advance and refrigerate or freeze for later. Great for a crowd!
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Pin This RecipeMashed Potato Casserole with Spinach & Artichokes
This Spinach & Artichoke Potato Casserole combines two of our favorite things – cheesy spinach & artichoke dip and potato casserole. Potato casseroles are a staple at our house. They are our go-to side dish. I always have one on hand ready to go in the oven at a moment’s notice. This is one of our favorites! I could honestly make a meal out of just this casserole. It is that good.
How to Make Mashed Potato Casserole with Hash Browns
This potato casserole is super easy to make. Starts with making a couple of packets of instant mashed potatoes. Next, mix in frozen shredded hash browns, butter, frozen spinach, chopped artichokes, softened cream cheese, Monterey Jack cheese, sour cream, and Italian dressing mix. Transfer the potato mixture to a deep-dish 9×13-inch pan. Top the casserole with some French fried onions and bake.
Tips for Making Instant Mashed Potato Casserole
- Can substitute 4 cups prepared mashed potatoes for instant mashed potatoes. Our Roasted Garlic Mashed Potatoes work GREAT in this dish!
- I did not thaw the frozen shredded hash browns before adding them to the casserole.
- Can substitute fresh spinach for frozen spinach.
- Do NOT make the Italian dressing. You are going to use the mix dry. It is to season the casserole.
- If you need a gluten-free casserole, you can leave off the fried onions or substitute crushed pork rinds.
- I used Monterey Jack cheese, but any cheese you like will work fine. Cheddar, Pepper Jack, gruyere, or Gouda would be yummy.
- Turn this into a main dish by adding some cooked chopped chicken.
- Can make the casserole in advance and refrigerate or freeze for later.
- To bake casserole after freezing, thaw completely and bake as directed below.
- To reheat casserole after freezing, partially thaw. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes.
What to Serve with Spinach & Artichoke Mashed Potato Casserole
This makes a lot of potatoes. It is great for a crowd. Whip this up for any upcoming potlucks, dinner parties, Thanksgiving or Christmas dinner. It goes with just about everything – chicken, pork, steak, turkey, ham. Here are a few of our favorite recipes from the blog that go great with these yummy potatoes:
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Spinach & Artichoke Potato Casserole
Equipment:
Ingredients:
- 2 (4-oz) packages butter & herb instant mashed potatoes
- 1 (32-oz) package frozen shredded hash brown potatoes
- ½ cup butter, softened
- 4-oz cream cheese, softened
- 1 (0.7-oz) packet Good Seasonings Italian dressing mix
- 1 (10-oz) package frozen spinach, thawed & drained
- 1 (14-oz) can artichoke hearts, chopped
- 1 cup shredded Monterey Jack cheese
- ¾ cup sour cream
- ¼ cup grated parmesan cheese
- 1 (2.8-oz) can French fried onions
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
- Prepare instant mashed potatoes according to package directions.
- In a large bowl, combine cooked mashed potatoes, butter, cream cheese, Monterey Jack cheese, sour cream, and Italian dressing mix. Stir in shredded hash browns, spinach, and artichokes. Spread in prepared pan.
- Bake, uncovered, for 35 minutes. Top casserole with grated parmesan cheese and French fried onions. Bake an additional 10 to 15 minutes.
Notes:
Steph
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