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Spinach-Artichoke Casserole Recipe

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

Marsha Foltermann
Added: Saturday, April 4, 2009


2 (10 ounce) packages frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1 can fat-free cream of mushroom soup
1 (8 ounce) container light sour cream
3 green onions, chopped
2 tablespoons flour
1/4 teaspoon Worcestershire sauce
1 tablespoon butter
1 cup sliced fresh mushrooms
2 cloves garlic, pressed
1 tablespoon lemon juice
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese with peppers

Drain spinach well. Stir together with next 7 ingredients. Melt butter in a skillet. Add mushrooms and next 3 ingredients and saute 5 minutes or until mushrooms are tender. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into a lightly greased 11 x 7 baking dish. Sprinkle with remaining cheese.
Bake at 400 for 30 minutes.

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