Ingredients
Scale
- 1 large head of broccoli, chopped
- 10 ounces frozen spinach, thawed and squeezed dry
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: Steam or boil the chopped broccoli until tender-crisp, about 5-7 minutes. Drain well.
- Step 3: In a large bowl, combine the softened cream cheese, heavy cream, garlic powder, salt, and pepper. Mix until smooth.
- Step 4: Add the cooked broccoli and squeezed-dry spinach to the cream cheese mixture. Stir to combine well.
- Step 5: Transfer the mixture to the prepared baking dish. Sprinkle evenly with cheddar, mozzarella, and Parmesan cheeses.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. Let it cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through and cheese is melted again.
- Serve this cheesy casserole as a satisfying side dish or a complete vegetarian meal.
- Don't skip squeezing the spinach dry; excess moisture will make your casserole watery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American