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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach and Artichoke Casserole Recipe

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This recipe for Spinach and Artichoke Casserole is from The Getzen Family Recipes and Remembrances, 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:  
2 packages of frozen leaf spinach
2 large cans artichoke hearts, quartered
½ stick margarine
8 ounces cream cheese
1 tablespoon lemon juice
Directions:
Directions:
Cook spinach, salt to taste, and drain well. Mix margarine and cream cheese over low heat (these do not really mix well until the warm spinach is added). Add lemon juice. Put quartered artichoke hearts in greased, shallow baking dish. Combine spinach and margarine-cheese mixture. Put spinach mixture over artichokes and top with bread crumbs (I use crushed Ritz crackers). Bake in moderate oven (350°) about 30 minutes. Another good topping is cracker meal and cheddar.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
When Chuck Baldwin (see Green Jacket Salad recipe) first moved to Augusta, Bob met him on the golf course at Goshen and invited him and his then fiance (Gail) to dinner. I served this. Chuck liked it enough to ask for the recipe, which I gladly shared. We like it, and were pleased when a restauranteur also found it good.

 

 

 

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