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Artichoke Spinach Casserole Recipe

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This recipe for Artichoke Spinach Casserole is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh mushrooms, sliced
1/3 c. chicken broth
1 tbsp. all purpose flour
1/2 c. evaporated milk
4 pkg. (10 oz.) frozen chopped spinach, drained
2 cans (14 1/2 oz.) diced tomatoes, drained
2 cans (14 oz.) water packed artichoke hearts
1 c. sour cream
1/2 c. mayonnaise
3 tbsp. lemon juice
1/2 tsp. garlic powder
1/4 tsp. salt and pepper
paprika, optional
Directions:
Directions:
Drain and slice artichoke. In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with slotted spoon and set aside. Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes, and mushrooms. Place half of the artichokes in an ungreased 9 X 13 baking dish. Top with 1/2 of the spinach mixture. Repeat.

Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika. Bake, uncovered, at 350º for 30 minutes.

 

 

 

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