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Spinach Artichoke and White Bean Casserole

Hearty, filling, & made from healthy and wholesome ingredients for a veggie-packed meal that’s perfect year-round.
Prep Time 20 mins
Cook Time 20 mins
Course Breakfast, dinner, Side Dish
Cuisine American, Mediterranean
Servings 4


  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 medium sweet onion chopped
  • 4 garlic cloves minced
  • 1 jar artichoke hearts drained and chopped
  • 1 16 ounce bag frozen spinach thawed and drained
  • 1 can white beans drained and rinsed
  • 1/4 cup raw cashews
  • 1 lemon juiced and zested
  • 1/4 cup almond milk
  • 1 tsp fresh thyme
  • 1 tbsp fresh chopped basil
  • 1 tbsp fresh chopped oregano
  • 1 tsp onion powder
  • pinch crushed red pepper flakes

Crumb Topping

  • 1 tbsp olive oil
  • 1/4 cup fresh grated parmesan or nutritional yeast
  • 1/2 cup gluten free panko breadcrumbs


  • Preheat oven to 400 ‘F. 
    In oven safe skillet over medium heat, heat the olive oil. Sauce the onion and season with salt until translucent. Add the garlic and sauce until fragrant. add the spinach, artichoke hearts and 1 cup beans. Stir and remove pan from heat. 
    In a food processor add the cashews, almond milk, lemon juice and zest, herbs and process until smooth. Mix into the skillet mixture. 
    in a small sauce pan add the olive oil and toast breadcrumbs for 2-3 minutes and sprinkle on top of the spinach mixture. Top with parmesan and bake 15 minutes. 
Keyword artichokes, cassarole, onepanmeal, spinach dip, vegetarian