"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke Spinach Casserole Recipe

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

Contributor:  
Contributor:  
Emily Hart
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 jar marinated artichoke hearts, drained
2 pkgs frozen chopped spinach
2-3 oz pkgs cream cheese
2 Tbsp soft butter
c grated Parmesan cheese

Directions:
Directions:
Place artichoke hearts in a small to medium sized casserole. Cook and squeeze spinach dry and arrange over artichoke hearts. Beat cream cheese and butter till smooth; gradually add milk. Spread mixture over spinach, grind pepper over and sprinkle parmesan on top. Cover and refrigerate for 24 hours. Bake at 350 for 40 minutes. Uncover the last 10 minutes.

 

 

 

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