Rabbit Casserole Recipe with Spinach & Artichoke brings the ease of a casserole, your homegrown rabbit meat and a spinach artichoke dip together for one awesome meal! Serve this up with some crusty french bread and a salad and your dinner is complete. Or take this dish to share at your next potluck – it is a great rabbit intro meal. Don’t have spinach? Try substituting some Swiss Chard or Kale!
Rabbit Casserole Recipe with Spinach & Artichoke
1 lb of short pasta
1 tbsp olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup sour cream
4 oz cream cheese, room temperature
3/4 cup Parmesan
1 tsp lemon juice
1 tsp lemon zest
10 oz frozen chopped spinach, thawed and squeezed of excess water
1 (13.5 oz) can artichoke hearts, chopped
2 cups cooked, shredded rabbit meat
1 cup mozzarella
1/2 tsp salt
1 tsp pepper
Preheat oven to 425. Cook pasta according to the box. Reserve 1/4 cup of the pasta water before you drain the cooked pasta.
Heat oil in a small pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
In a large bowl – mix sour cream, cream cheese, Parmesan, lemon (juice and zest), onions, and garlic. Add pasta and mix. Stir in spinach, artichokes, rabbit meat, reserved cooking liquid from the pasta, salt, pepper, and 1/2 cup of mozzarella.
Place mixture into greased 3 qt casserole dish and place the rest of mozzarella cheese on top.
Bake in the oven, uncovered, until golden brown on top – about 10 – 15 minutes.