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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season. Ingredients:
3 tablespoons vegetable oil, divided |
1/4 cup dry bread crumbs |
1/2 pound fresh mushrooms, sliced |
1 pound fresh spinach, chopped and cooked |
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and quartered |
1 cup day-old bread cubes |
1-1/4 cups shredded cheddar cheese, divided |
1 jar (4 ounces) diced pimientos, drained |
2 eggs, beaten |
1/4 to 1/2 teaspoon garlic powder |
Directions:
1. Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside.
2. In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well.
3. Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
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