"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach Artichoke Casserole Recipe

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This recipe for Spinach Artichoke Casserole, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrissie Merrill
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans of artichoke hearts (not marinated), drained and quartered
2 packages of frozen CHOPPED spinach, thawed and well drained
1/4 cup finely chopped onion
2-8 ounce packages of cream cheese, softened
1 cup of mayonnaise
1/2 cup of parmesan cheese, grated (canned parmesan is best for this)
1/2 teaspoon of garlic salt
Enough extra parmesan cheese to sprinkle on top

Directions:
Directions:
Preheat oven to 350 degrees. Butter a 8 or 9 inch square glass baking dish. Layer the quartered artichoke hearts, then the drained chopped spinach. In a separate bowl, mix the softened cream cheese, chopped onion, the mayonnaise, the garlic salt and the parmesan cheese. Gently spread the cheese mixture over the top of the spinach layer. Sprinkle top with parmesan cheese. Bake until the casserole is bubbly and golden brown on top (approximately 20-25 minutes at 350). Serves eight.

Personal Notes:
Personal Notes:
This is delicious! You can have it as a side dish or as an appetizer served with crakers or chips. YUM!

 

 

 

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