"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach Artichoke Casserole Recipe

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This recipe for Spinach Artichoke Casserole, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Tuthill
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1- 14 ounce can of artichoke hearts
3- 10 ounce packages of frozen chopped spinach
1- 8 ounce package of cream cheese
1- 10.5 ounce can of cream of mushroom soup
garlic powder to taste
3 eggs well beaten
1 cup of shredded Parmesan cheese

Directions:
Directions:
Grease a 2 quart casserole dish. Cook frozen spinach according to pckg. directions, draining and squeezing dry. Puree artichoke hearts (with can liquid) and cream cheese. Transfer to a large bowl and mix with spinach and mushroom soup. Add garlic powder to taste. Add eggs and parm. cheese, mixing well. Pour into casserole dish and bake at 350 for 45-50 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min.?

 

 

 

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