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, and french fried onions. Can make in advance and refrigerate or freeze for later. Great for a crowd!
Preheat oven to 350ºF. Lightly spray a 9x13-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:
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.