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Spinach and Artichoke Casserole Recipe

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This recipe for Spinach and Artichoke Casserole, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Peters
Added: Wednesday, October 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 9 oz. package frozen artichoke hearts, defrosted, or 1 - 14 oz. can of artichoke hearts
3 - 10 oz. packages of frozen chopped spinach, defrosted
1/2 lb. cream cheese
2 T. mayonnaise
4 T. butter or olive oil
6 T. milk
Pepper to taste
1/3 cup freshly grated Parmesan or Romano cheese

Directions:
Directions:
If frozen artichokes are used, cook according to instructions, being careful not to overcook. Drain the artichokes and place them on the bottom of a 3-quart casserole.

Squeeze as much moisture as possible from the defrosted spinach, and spread it on top of the artichoke layer.

Using an electric mixture, blend the cream cheese, mayonnaise and butter or oil until light and fluffy. Gradually beat in milk and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese.

Bake, uncovered, at 375 for 40 minutes, or until the top is lightly browned.

You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.

Number Of Servings:
Number Of Servings:
10-12 servings
Personal Notes:
Personal Notes:
Anonymous comment: Some of our clan think it has been w-a-y too long since we've had this!

 

 

 

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