Artichoke Spinach Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 14 |
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A want-to-try recipe from Best of Country Cooking. Ingredients:
1 lb mushroom, fresh, sliced |
1/3 cup chicken broth |
1 tablespoon all-purpose flour |
1/2 cup evaporated milk |
4 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
2 (14 1/2 ounce) cans tomatoes, diced, drained |
2 (14 ounce) cans water-packed artichoke hearts, rinsed, drained and thinly sliced |
1 cup sour cream |
1/2 cup mayonnaise |
3 tablespoons lemon juice |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
paprika (optional) |
Directions:
1. In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes.
2. Remove mushrooms with a slotted spoon and set aside.
3. Whisk flour and milk until smooth; add to skillet.
4. Bring to a boil; cook and stir for 2 minutes.
5. Remove from the heat; stir in spinach, tomatoes and mushrooms.
6. Place half of the artichoke in an ungreased 13-in. x 9-in. x 2-inch baking dish.
7. Top with half of the spinach mixture.
8. Repeat layers.
9. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole.
10. Sprinkle with paprika if desired.
11. Bake, uncovered, at 350 for 25-30 minutes or until bubbly.
12. Yield: 12-14 servings.
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