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Spinach Casserole Recipe

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This recipe for Spinach Casserole, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Saturday, January 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound fresh mushrooms, cleaned and sliced
1 (8 ounce) can water sliced chestnuts, drained
2 (13 ounce) can artichokes, drained and quartered
4 (10 ounce) packages frozen chopped spinach, cooked and well drained
2 (8 ounce) packages cream cheese
1 stick butter, melted
Juice of 1 lemon
Salt and pepper to taste
Seasoned breadcrumbs, crumbled Ritz crackers, or a mixture of either and grated cheddar cheese

Directions:
Directions:
Line bottom of 3 quart baking dish with mushrooms, water chestnuts and artichokes. Combine cream cheese and melted butter. Stir in spinach and lemon juice. Cover mushroom mixture with spinach mixture. Sprinkle with seasoned breadcrumbs. Bake at 350 degrees for 30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
14 to 18
Personal Notes:
Personal Notes:
Great for a crowd or buffet. The mushrooms taste like they have been broiled in butter.

 

 

 

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