Spinach Artichoke Casserole with Mushrooms and Roasted Garlic

Firstly, preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.

Next, place a small dish suitable for oven use on the middle rack of your oven and add minced garlic cloves. Roast in the preheated oven until they become soft and fragrant, taking around 20 minutes. Remove the roasted garlic from the oven and let it cool down.

Then, place a large mixing bowl on your kitchen counter and add the fresh spinach leaves. Combine the artichoke hearts with the spinach in the bowl.

In a separate pan, melt butter over medium heat. Add sliced mushrooms and cook until they are tender, stirring occasionally, which should take about 10 minutes. Add chopped green onions to the pan and cook for another 5 minutes, stirring frequently until they are soft. Transfer the mushroom mixture into the bowl with spinach and artichoke mixture.

Now, unwrap the cream cheese from its packaging and place it in a microwave-safe container. Cook the cream cheese in the microwave until it becomes warm and very soft, taking around 1 ½ minutes. Stir the softened cream cheese into the spinach mixture and add sour cream, water chestnuts, grated Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Finally, squeeze the roasted garlic out of its skin and mix it thoroughly into the spinach mixture.

Then, transfer the entire mixture to a round 2-quart baking dish.

Finally, bake the casserole in the preheated oven until it is hot and bubbly, taking around 30 minutes. Sprinkle French-fried onion rings over the top of the casserole and return it to the oven. Bake for an additional 5-10 minutes, or until the onion rings are lightly browned.