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Artichoke Spinach Casserole Recipe

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

Tracey Hart
Added: Wednesday, April 30, 2008


1 lb. fresh mushrooms, sliced
1/3 c. chicken broth
1 tbsp. all purpose flour
1/2 c. evaporated milk
4 pkg. (10 oz.) frozen chopped spinach, drained
2 cans (14 1/2 oz.) diced tomatoes, drained
2 cans (14 oz.) water packed artichoke hearts
1 c. sour cream
1/2 c. mayonnaise
3 tbsp. lemon juice
1/2 tsp. garlic powder
1/4 tsp. salt and pepper
paprika, optional

Drain and slice artichoke. In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with 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 ungreased 9 X 13 baking dish. Top with 1/2 of the spinach mixture. Repeat.

Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika. Bake, uncovered, at 350 for 30 minutes.




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