Green and White Vegetable Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I serve this rich, creamy side dish on special occasions. This recipe comes from the Sunset Cookbook of Favorite Recipes II. Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed |
1 (6 ounce) jar marinated artichoke hearts |
2 tablespoons butter or 2 tablespoons margarine |
1 medium onion, chopped |
1/4 teaspoon ground nutmeg |
3/4 teaspoon oregano leaves |
1 (10 3/4 ounce) can condensed cream of celery soup |
4 eggs, lightly beaten |
1/8 teaspoon pepper |
1 (8 ounce) package cream cheese, softened |
1/3 cup grated parmesan cheese |
1/3 cup milk |
Directions:
1. Squeeze out as much moisture from spinach as possible; set aside.
2. Drain artichokes, reserving 2 tablespoons of the marinade; chop artichokes and set aside.
3. Heat reserved marinade with butter in a wide frying pan over medium heat.
4. Add onion and cook, stirring, until soft.
5. Stir in spinach, artichokes, nutmeg, oregano, soup, eggs and pepper.
6. Spoon spinach mixture into a greased shallow 2-quart casserole or baking dish, spreading evenly.
7. In a medium-size bowl, beat cream cheese with parmesan cheese and milk; spread evenly over spinach mixture.
8. Bake, uncovered, in a 325° oven for 35 minutes or until center feels firm when lightly touched.
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