Spinach Artichoke Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This came from my step-sister as a side dish she made one Thanksgiving. I've made it for my boyfriend with great reviews, he said it tastes a lot like spinach artichoke dip you get as an appetizer. Ingredients:
2 (10 ounce) packages frozen spinach, thawed |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 (10 3/4 ounce) can cream of mushroom soup |
8 ounces sour cream |
3 green onions, chopped |
2 tablespoons flour |
1 tablespoon italian parsley, minced |
1/4 teaspoon worcestershire sauce |
1 tablespoon butter |
1 cup sliced fresh mushrooms |
2 garlic cloves, pressed |
1 tablespoon lemon juice |
1/2 teaspoon pepper |
2 cups monterey jack pepper cheese |
Directions:
1. Drain spinach well, pressing between layers of paper towels. Stir together spinach and next seven ingredients.
2. Melt butter in a skillet over med-high heat. Add mushrooms and next 3 ingredients; saute 5 minutes.
3. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into lightly greasead 11 x 7-inch baking dish.
4. Sprinkle with remaining 1 cup cheese.
5. Bake at 400 degrees for 30 minutes.
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