Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.

Place spinach in a large mixing bowl; stir in the artichoke hearts.

Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until mushrooms are softened, about 10 minutes. Mix in green onions, and cook and stir until onions are soft, about 5 more minutes.

Transfer mushroom mixture into the bowl with spinach mixture.

Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 ½ minutes. Stir softened cream cheese into spinach mixture, and add sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice.

Squeeze roasted garlic out of garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.

Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes.

Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.