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Spinach and Artichoke Casserole

Spinach and Artichoke Casserole

Spinach and Artichoke Casserole
 
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Ingredients
  • 2(10-oz.) boxes frozen chopped spinach, cooked as directed and drained
  • 4 T. butter
  • 2 T. flour
  • 1 onion, finely chopped
  • 3 T. minced garlic
  • ½ c. heavy cream
  • ½ c. reserved artichoke heart liquid
  • 1 (8-oz.) carton sliced mushrooms
  • 1 (15-oz.) can artichoke hearts, cut in pieces and drained, saving liquid
  • Salt, red/black pepper, garlic powder
  • 1 c. sour cream
  • 1 c. Miracle Whip or mayo
  • ¼ c. fresh lemon juice
Instructions
  1. Cook spinach, as directed, drained.
  2. Melt butter in pan. Add flour, stir until blended and smooth, not browned.
  3. Add onion, garlic, and mushrooms and cook until soft.
  4. Add artichoke liquid and continue stirring to avoid lumps.
  5. Add cream and continue stirring until well blended and smooth. Cook until thick.
  6. Add spinach. Season to taste.
  7. Place artichoke hearts pieces in bottom of greased baking dish.
  8. Pour spinach mixture over the top.
  9. Mix sour cream, mayo and lemon juice. Pour this over the spinach mixture.
  10. Sprinkle with paprika.
  11. Bake 350 uncovered until hot and bubbly.
Notes
*****Leftovers are great to stuff mushrooms.
 

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