High-Protein Creamy Spinach Artichoke Mashed Potato Casserole Recipe by Elisa Schmitz

During the busy week, I often create recipes that make my life easier while adding as much nutrition as possible. This creamy spinach artichoke mashed potato casserole recipe accomplishes that objective perfectly. Here's why:

First of all, this easy mashed potato casserole is loaded with vegetables, so it serves as both a carbohydrate and a vegetable. That means I only need one dish to serve two purposes.

Secondly, this creamy spinach artichoke casserole packs a protein punch, thanks to a protein-rich secret ingredient: cottage cheese. Read about the health benefits of spinach and the health benefits of cottage cheese.

Finally, because of all the protein, this vegetarian recipe actually serves three purposes ( protein, carbohydrate, vegetables). This tasty dinner recipe also includes plain Greek yogurt as well as other fresh vegetables, which add to the nutrition it provides.

To make this flavorful, gluten-free mashed potato and vegetable casserole, you will need a few wholesome ingredients. Here's your simple shopping list: mashed potatoes, eggs, low-fat cottage cheese, plain Greek yogurt, shredded cheddar cheese, garlic powder, oregano, artichoke hearts, extra virgin olive oil, onion, bell pepper and fresh spinach.

Although this cheesy casserole is a complete vegetarian meal, it also makes a perfect side dish for any protein. I served it on its own and also with a slice of baked salmon. So good!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes (ovens vary)
Total Time: 55 minutes
Servings: 8

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, diced
• 3/4 cup red pepper, diced
• 12 ounces fresh baby spinach
• 3 cups cooked mashed potatoes
• 4 eggs
• 2 cups low-fat cottage cheese
• 3/4 cup low-fat plain Greek yogurt
• 1 cup shredded cheddar cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 28 ounces (2 cans) artichoke hearts, diced

Here's how to make it:

1. In a large skillet over medium heat, add the olive oil, onion and peppers. Cook for about 3 minutes, or until crisp-tender. If you don't have red bell pepper, you can use any color bell pepper.
   
2. Add the spinach.
   
3. Stir until wilted and combined, about 3 minutes. Remove from heat.
   
4. In a large mixing bowl, add the mashed potatoes, eggs, cottage cheese, Greek yogurt, half of the cheddar cheese, garlic powder and oregano. Season with salt and pepper, if desired. You can make your own mashed potatoes or use pre-made mashed potatoes, such as Bob Evans brand. Instead of cheddar cheese, you can try this recipe with Parmesan or another favorite cheese.
   
5. Mix well to thoroughly combine.
   
6. Add the artichokes to the mashed potato mixture.
   
7. Stir to thoroughly combine.
   
8. Using a slotted spoon, add the spinach mixture to the mashed potato mixture. Try to avoid adding any excess moisture that may be in the pan. Stir to combine.
   
9. Spray a 13x9-inch casserole dish with nonstick cooking spray. Pour the mixture into the casserole dish.
   
10. Top the mixture with remaining shredded cheddar cheese.
    
11. Bake in a preheated 350-degree F oven until cooked through and golden brown, about 45 minutes (ovens vary, so you may need more or less baking time).
    
12. Allow to cool a few minutes before serving. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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