Creamy Spinach Artichoke Mashed Potato Casserole Recipe With a Protein-Rich Secret Ingredient by Elisa Schmitz

Creamy Spinach Artichoke Mashed Potato Casserole Recipe With a Protein-Rich Secret Ingredient

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!

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


  • 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

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Recipe Notes

  • You can make your own mashed potatoes or use pre-made mashed potatoes, such as Bob Evans brand.
  • If you don't have red bell pepper, you can use any color bell pepper.
  • Instead of cheddar cheese, you can try this recipe with Parmesan or another favorite cheese.
  • Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.

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.
  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.
  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.

Nutrition Facts Per Serving

Calories: 215

Total Fat: 11.6g

Saturated Fat: 4.7g

Cholesterol: 100mg

Sodium: 381mg

Total Carbohydrate: 15.7g

Dietary Fiber: 3.2g

Total Sugars: 3.4g

Protein: 14.1g

Vitamin D: 9mcg

Calcium: 236mg

Iron: 2mg

Potassium: 589mg

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. This recipe has been analyzed by VeryWellFit. However, 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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Donna John
Yum! My kind of casserole. Can't wait to try it. Elisa Schmitz
Elisa Schmitz
It's so good, Donna John ! I love dishes like this that are packed with nutrition, easy to make and taste really awesome! #winwinwin
Gosh, Elisa Schmitz Another recipe I want to do a face plant...I mean...dig into with my very large spoon/scoop shovel! 😱
Elisa Schmitz
I know, right? It really is THAT good, Terry . And the best part is that it's packed with nutrition, so you can feel good about it. My kind of recipe!
Laura Burbach
Is the casserole supposed to be somewhat firm after cooking? It was very soft and pretty much fell apart when dishing it out. I baked it for almost an hour.
Elisa Schmitz
Hi Laura Burbach ! The casserole should be allowed to cool a bit before serving, so it can firm up. It should not fall apart when you serve it. In the main image, you can see how it looked when I served it after allowing to cool a few moments, then in the final imagine of the recipe, you can see how it looked later after it was completely cooled. It's sort of like a creamy crustless quiche. Be sure that you're using plain Greek yogurt, not regular yogurt.

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