Stuffed Artichoke Casserole

Stuffed Artichoke Casserole

No fuss with stuffing this artichoke! Mix all the ingredients in one skillet, close your eyes and you will think you are eating a stuffed artichoke. Outstanding, simple and one of my most popular recipes!

This recipe is from Holly Clegg's trimandTERRIFIC® KITCHEN 101: Secrets to Cooking Confidence.


Makes 4 (1 cup) servings

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 teaspoon minced garlic
  • 2 1/2 cups seasoned stuffing mix
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil leaves
  • 1 cup fat-free chicken broth
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 1/4-1/3 cup grated Parmesan cheese


  1. In large nonstick skillet, heat oil and sauté onion and garlic until tender. Add stuffing, oregano and basil, mixing until combined. Add chicken broth and artichokes, carefully mixing.
  2. Add cheese stirring until heated and well mixed.

Nutritional Analysis (per serving)

  • 216 Calories
  • 39% Calories from Fat
  • 10g Fat
  • 3g Saturated Fat
  • 6mg Cholesterol
  • 759mg Sodium
  • 26g Carbohydrates
  • 3g Dietary Fiber
  • 5g Total Sugars
  • 7g Protein
  • Dietary Exchanges: 1 starch, 2 vegetable, 2 fat

Terrific Tip: Prepare ahead of time and transfer to baking dish. Heat in 350°F oven 20 minutes or until heated. For vegetarian version, substitute vegetable broth.

Recipe from Holly Clegg’s trimandTERRIFIC® KITCHEN 101: Secrets to Cooking Confidence. For more of Holly's easy healthy recipes and tips, visit her Blog and YouTube channel.