Spinach-Artichoke Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Love spinach-and-artichoke dip? Then try this spinach-artichoke casserole. It's just as easy and oh so delicious! Ingredients:
2 (10-ounce) packages frozen chopped spinach, thawed |
1 (14-ounce) can artichoke hearts |
2 tablespoons butter or margarine |
2 tablespoons chopped onion |
2 tablespoons all-purpose flour |
1/2 cup milk |
3/4 teaspoon garlic salt |
1/2 teaspoon pepper |
1 teaspoon worcestershire sauce |
3/4 cup shredded parmesan cheese |
Directions:
1. Drain chopped spinach well, reserving 1/2 cup liquid. Gently press spinach between layers of paper towels. Set spinach aside.
2. Drain artichoke hearts, discarding liquid, and cut in half.
3. Melt butter in a 3-quart saucepan over medium-high heat; add onion, and sauté until tender. Add flour; cook, stirring constantly, 1 minute. Stir in reserved spinach liquid and milk; cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in spinach, artichoke, garlic salt, pepper, and Worcestershire sauce. Spoon into a lightly greased 1 1/2-quart baking dish. Sprinkle with cheese.
4. Bake casserole at 350° for 30 minutes.
5. Spicy Spinach-Artichoke Casserole: Substitute 1 (10-ounce) diced tomato and green chiles, undrained, for milk and spinach liquid and 3/4 cup shredded Monterey Jack cheese with peppers for Parmesan cheese.
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