Artichoke Spinach Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. Our two children are both grown. -Judy Johnson, Missoula, Montana Ingredients:
1 pound fresh mushrooms, sliced |
1/3 cup chicken broth |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup evaporated milk |
4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 cans (14-1/2 ounces each) diced tomatoes, drained |
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced |
1 cup (8 ounces) 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. Remove mushrooms with a slotted spoon and set aside.
2. Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.
3. Place half of the artichoke in an ungreased 13-in. x 9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired.
4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 12-14 servings.
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