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Creamy Spinach-Artichoke Casserole Recipe

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This recipe for Creamy Spinach-Artichoke Casserole is from The Steffan Family Cookbook, 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 - 6 1/2 oz. jar marinated artichoke hearts
1/4 lb. mushrooms, thinly sliced
1 small onion, chopped
1 clove garlic, minced
2 - 10 oz. pkg. frozen chopped spinach, thawed
1 - 10 1/2 oz. can condensed cream of mushroom soup
1/2 c. sour cream
2 eggs, beaten
1/4 tsp. each oregano, nutmeg, white pepper
1/2 tsp. lemon juice
1 c. crushed, seasoned croutons
Directions:
Directions:
Drain artichokes, reserving marinade, and set aside. Place marinade in a fry pan and add mushrooms, onion and garlic. Cook over medium-high heat, stirring occasionally, until onion is limp. Remove from heat.

Squeeze spinach to remove moisture. Mix all ingredients together, except croutons and artichokes. Spoon half of mixture into a greased 1 1/2 qt. shallow casserole. Arrange artichokes on top, then spoon remaining mixture over them. Sprinkle with crushed croutons. Bake, uncovered, at 325 degrees for 35-40 minutes, or until custard is set. Let stand for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
From the Sunset Vegetarian Cooking cookbook.

 

 

 

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