Spinach and Artichoke Bubble Up Casserole

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A few additions to a traditional spinach and artichoke dip makes a tasty 9 x 13 vegetable casserole

Submitted by Marytime
Published on July 21, 2021
Prep Time:
35 mins
Cook Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
12
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Ingredients

  • 1 large onion, chopped

  • 2 tsp olive oil

  • 2 tsp butter

  • 1 can chopped spinach, drained in colander

  • 1 can whole kernel corn, add to colander

  • 4oz can diced green chilies, add to colander

  • 1 jar artichoke hearts in water

  • 1/4 cup mayonnaise

  • 8 oz softened or whipped cream cheese

  • 3/4 - 1 cup milk

  • 1 tsp garlic powder

  • 1/4 tsp white or black pepper

  • 1-2 tsp paprika

  • 1 tsp Basil

  • 1 tsp salt

  • 1 tube of 8 refrigerator biscuits

  • 1 3/4 cup shredded cheeses; Like Parmesan, mozzarella, and cheddar

Directions

  1. Preheat oven to 375 F with convection if you have it.

  2. Put chopped onions into large sauté pan with a couple Tbsp of water, cover and cook on medium high heat to steam them for 8-10 min then uncover and add butter and oil. Stir to coat then cook uncovered to caramelized. Stir after 5 min, then stir a little more often until they are translucent and browning; about 15 more minutes total.

  3. Open the jars and cans and throw spinach, corn, chilies, and artichokes in a large colander. Recover the artichokes to rough chop them.

  4. While onions are cooking, mix the Mayo, cream cheese, spices, milk and most of cheese in a medium bowl. Save about 1/4 of cheddar to sprinkle on top. Yellow cheese looks good on top. This mixture should be like thick lumpy cake batter. Add more milk if too stiff.

  5. Spray a 13x9 pan then open the biscuits, cut each in half and each half in thirds and scatter in pan.

  6. When onions are done: remove sauté pan from heat. Add all the veggies from the colander and mix them with the onions in the pan, pour half the cheese mixture into same pan and mix again. Now pour the veggies over the biscuits in the 13x9 trying to lightly spread it over and around the dough pieces. Pour the rest of the cheese mixture on top, again trying to spread it evenly and gently work it into the veggie layer. Sprinkle top with the reserved cheese.

  7. Bake for 30-35 minutes. It may look browned at 20 min but the biscuits in the center need more time. Edges should look dry with some steam bubbles escaping from the middle. Center should be firm to a light press.