Asparagus-Spinach-Artichoke Casserole

Ingredients

• 2 cans asparagus , 15 ounce
• 1 jar marinated artichoke hearts , 6.5 ounce
• 1 can spinach , 13.5 ounce
• 1 can sliced mushrooms , 4 ounce
• 1 cup heavy whipping cream
• 1 package cream cheese , 8 ounce
• 0.5 cups vegetable broth , or to taste
• 0.5 teaspoons dried Italian seasoning , or to taste
• 0.5 teaspoons garlic powder , or to taste
• 1 package cream cheese , 8 ounce
• 0.5 packages sharp Cheddar cheese , 8 ounce

Instructions

1. 1

   Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.

2. 2

   Preheat oven to 350 degrees F (175 degrees C).

3. 3

   Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.

4. 4

   Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.

5. 5

   Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.

6. 6

   Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.