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Spinach and Artichoke Casserole Recipe

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

Contributor:  
Contributor:  

Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 10-oz. pkgs. frozen spinach
1 14-oz. can artichoke hearts, drained
1 4-oz. can sliced mushrooms, drained
1 8-oz. pkg. nonfat cream cheese
1 stick margarine, melted
1 T. lemon juice
1/4 tsp. each salt and pepper
8-oz. herb stuffing mix, crushed
1 T. parsley flakes

Directions:
Directions:
Cook spinach according to package directions, drain. Drain and squeeze out excess liquid from artichokes. Break hearts apart into pieces and mix with mushrooms. Mix spinach, cream cheese, one-half stick margarine, lemon juice, salt and pepper. Grease or spray a 1 1/2-quart baking dish. Place a layer of artichokes and mushrooms on the bottom of the dish, then a layer of spinach mixture. Repeat layers. Mix stuffing mix with parsley and sprinkle on top of casserole. Drizzle remaining margarine on top of stuffing mix. Bake in 350 oven for 30 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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