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"Hunger is the best sauce in the world."--Cervantes

ARTICHOKE SPINACH CASSEROLE Recipe

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This recipe for ARTICHOKE SPINACH CASSEROLE is from New Hope Fellowship 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 pound fresh mushrooms, sliced
1/3 cups chicken broth
1 T. flour
½ 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
sliced

1 cup sour cream
½ cup mayonnaise
3 T. lemon juice
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
paprika, optional

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

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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