Spinach, Mushroom, and Artichoke Casserole

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Don't cheap out on the feta. The bam in this recipe comes from the feta. It's gotta be salty and powerful feta. This is critical.

When we made this recipe, my impression was "Where's the Bam?" Emeril has never let me down but this tasted pretty boring -- not bad or unpleasant but not exciting at all. I understood that ya don't want to overwhelm the delicate artichoke taste and feta is a lovely choice but it was boring -- a lot of decadent cheesy goodness that could be put to better us, we thought; a canvas that we'll paint some flavors on next time. But wait! I was wrong!

I trust Emeril recipes and wanted to figure it out. The culprit was the FETA!

I lazied-out on the feta. We bought boring supermarket feta. That's why the dish needed salt. Proper feta would have had much more flavor and more salt.

Make sure you have good tasty feta!!! The 'bam' in this dish comes from the feta.

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I really love the flavor of this casserole, but the dish is not very pretty. I'd give it a 4.5 for that reason. I made this without the onions but otherwise followed the instructions. I think I'll put more cheese on top to get a cheesy looking finished product (I think individual gratin dishes would be good.
I also think that this would make fabulous filling for a vegetarian version of stuffed shells/manicotti etc. and I'll definitely use it for that in the future.

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Great addition to party buffet, and easy to put together. I turned the broiler on low for a few seconds after baking to get the top to brown a bit more.

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Recipes is easy to follow and put together. Used fresh spinach (steamed and well drained, canned artichokes and mushrooms. The aroma was fantastic when served. The guests couldnt wait to dive in. Moist and flavorful. It serves like lasgna, holding its shape as cut. We served the casserole along side grilled salmon. The dish can be made as main course served with side salad or compliment any entree. The casserole travels well to parties and can be served warm or room temp. Everyone had seconds! - Cheers.

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I followed recipe to the T and it was fantastic. This dish came out as a casserole and not like a dip. I can only think that some had to do with draining spinich completely of water. My brother who I was skeptical of ate 4 servings of this and raved on how this tasted. This will be a dish that will be done several times in the future. Thank you for the recipe Emeril top notch...

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I love to cook...I love Emeril...I love spinach, artichokes, and mushrooms...I hate this casserole. I made two batches of this to serve at a Thanksgiving buffet for 60 people and it did not go over well. I assumed my family was more into fried chicken than spinach casserole, until I tried it. The ricotta cheese made the "casserole" too grainy, the texture was off, it was bland, and it is not a casserole. I had to throw away one "casserole" that I baked because it was not good. This recipe is not awful, it is just not the kind of item you look forward to eating or want to make again. Luckily, I did not bake the second "casserole" and instead turned it into spinach dip. I added sourcream to the already made and refrigerated "casserole", a squeeze of fresh lemon juice, topped it with parmesiano reggiano cheese, served it with toasted pita points, and voila....spinach artichoke mushroom dip! Do not make this to serve as a casserole, it is simply not good. However, it can be turned into a good spinach dip!

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We thought this dish was delicious, modified slightly by using fresh garlic, spinch and frozen artichokes to improve the quality. It is rich, next time we will serve with lighter sides.

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I brought this to a Thanksgiving family potluck and I didn't tell anyone what was in it. They asked for seconds and it was one of the first dishes gone. Then my niece came to me and asked what was in it and was shocked, she swore she hated artichokes but loved them in my casserole. It was a hit and was easy to make.

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*This was a good recipe, but I didn't follow it exactly. I always read a lot of versions of the similar recipes then mix, and match to my taste. I suggest that to anyone looking to try something new. We can't all be Emerils. Like most chefs be probably left out his "secret" to making this dish great. Even if he didn't, we amateurs couldn't duplicate it if we wanted to. Anyway, for whatever reason I can't bring myself to make anything I know has an obscene amount of fat in it. I would eat the chef's, but my hands can't bring themselves to grabbing the items in store. So I sub the really fattening ingredients for something a little lighter, and it always tastes good. Instead of the 6 eggs, and all of the cheeses I found a lower-fat cream sauce recipe that was to my liking, but followed the rest of the steps. It was delicious.

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This dish was so large that I used half on Christmas eve at one party and the rest on Christmas Night! The guests liked it a lot and came back for more. Great for all year around and very healthy it seems other than all of the cheese :