Spinach-Artichoke Casserole Recipe
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 This recipe for Spinach-Artichoke Casserole, by Marsha Foltermann, is from The Jones Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Marsha Foltermann
Added: Saturday, April 4, 2009
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
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