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This recipe for ARTICHOKE SPINACH CASSEROLE, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Weston



1 pound fresh mushrooms, sliced
1/3 cups chicken broth
1 T. flour
evaporated milk
4 pkgs. (10 oz.) frozen spinach, thawed and well drained
2 cans (14 oz.) diced tomatoes, drained
2 cans (14 oz.) water packed artichoke hearts, drained and thinly

1 cup sour cream
cup mayonnaise
3 T. lemon juice
tsp. garlic powder
tsp. salt
tsp. pepper
paprika, optional

In a large skillet, cook mushrooms and broth over medium heat until
tender, about 3 minutes. Remove mushrooms with a slotted spoon and set

Whisk flour and milk until smooth; add to skillet. Bring to a boil;
cook and stir for 2 minutes. Remove from the heat; stir in spinach,
tomatoes and mushrooms.

Place half of the artichokes in an un-greased 13 x 9 in. baking dish.
Top with half of the spinach mixture. Repeat layers.

Combine the sour cream, mayonnaise, lemon juice, garlic powder, salt
and pepper; dollop over casserole. Sprinkle with paprika if desired.
Bake, uncovered, at 350 for 25-30 minutes or until bubbly.




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