Unexpected Gem from the King's Kitchen: Spinach and Artichoke Casserole

 

When I flipped through my recently reviewed Elvis Presley Cookbook (You can read my review here.), this Spinach and Artichoke Casserole immediately caught my eye. As a longtime fan of creamy vegetable casseroles — especially the classic spinach-artichoke combo — I was intrigued, but honestly a bit skeptical. With decades of cooking experience, I can usually spot a recipe that might need a flavor boost. I kept thinking, “Hmmm, does this need garlic powder... maybe some chives... or my beloved Montreal steak seasoning that I pretty much use on everything?”

 But I decided to trust the King and follow the recipe faithfully. Well, almost; I made individual portions instead of one big dish, and I experimented with toppings on a couple. (I used these casserole dishes.)

Ready to slide into the oven.

 I was absolutely shocked at how delicious it turned out. The simplicity lets the ingredients shine: creamy, tangy, perfectly balanced, and surprisingly flavorful without any extra seasonings. I'm so glad I resisted the urge to tweak it — sometimes less really is more. This dish has me excited to dive deeper into the cookbook. Stay tuned for more Elvis-inspired recipes!

Spinach and Artichoke Casserole

Makes 6 servings

1 14.1-oz. can artichoke hearts, drained 
3 10-oz. pkgs. frozen chopped spinach, thawed and well-drained*
1 8-oz. pkg. cream cheese, softened 
2 T. Duke's mayonnaise 
6 T.whole milk 
Black pepper, to taste 
Grated Parmesan cheese, to taste (or substitute shredded pepper jack for a spicy kick!)

Preheat your oven to 375°F. Grease a 2-quart casserole dish (or use individual casseroles for personal portions, as I did).

 Cut the drained artichoke hearts in half and arrange them evenly in the bottom of the dish.

Layer the well-drained chopped spinach over the artichokes.

In a medium bowl, mix the softened cream cheese, mayonnaise, and milk until smooth and creamy. Spread this mixture evenly over the spinach layer.

Season generously with black pepper, then sprinkle the top with grated Parmesan cheese (or pepper jack for extra heat).

Bake for 35–40 minutes, or until the casserole is hot, bubbly, and lightly golden on top.

Let it rest for a few minutes before serving. Enjoy this creamy, comforting side dish!

 Pro tip: The pepper jack topping adds a nice spicy twist if you're feeling adventurous — both versions are fantastic!

This retro recipe proves that sometimes the classics are perfect just as they are. Have you tried any recipes from celebrity cookbooks? Drop a comment below — I'd love to hear!

*I used one 16-oz. package and it was plenty for my four small dishes.

 

Pre-order the cookbook here.

Hot from the oven.

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