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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spinach Artichoke Casserole with Sour Cream Sauce Recipe

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This recipe for Spinach Artichoke Casserole with Sour Cream Sauce is from Moffitt Employee 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:  
2 10oz pkgs of chopped spinach (thawed)
1 6oz can B&B mushroom crowns*
1 6oz (small size) mushroom pieces (drained)
6 tbsp of butter
1 ½ tbsp of flour
½ cup milk
1 can of artichoke hearts/pieces
Directions:
Directions:
In 3 tbsp of butter, cook spinach and mushroom pieces together (include the B&B mushroom juice* if able to find). Remove from pan. Add rest of butter and mix the flour together, once flour is absorbed, slowly stir in milk. Blend until smooth. Return the spinach and mushroom pieces to the rue. Salt and pepper to taste.


SOUR CREAM SAUCE:

½ cup sour cream,
½ cup mayonnaise (NO MIRACLE WHIP),
2 tbsp of lemon juice.

Blend all together. Goes on casserole right before baking


CASSEROLE ASSEMBLY:

1.Put the drained artichokes in the bottom of the casserole dish.
2.Cover with the creamed spinach and mushroom mixture.
3.Evenly pour sour cream sauce on top.
4.Place mushroom caps/crown on top.

Bake at 350º for 30 minutes.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
*B&B mushroom crowns may be hard to find. They are packed in a buttery juice which is used in cooking. If unable to find, use other jarred mushroom caps (and drain).

 

 

 

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