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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach-Artichoke Casserole Recipe

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This recipe for Spinach-Artichoke Casserole is from The Jones 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:  
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
Directions:
Directions:
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 400º for 30 minutes.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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