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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spinach & Artichoke Casserole Recipe

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This recipe for Spinach & Artichoke Casserole is from The CALVIN Family Cookbook Project, 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:  
1 stick butter
1/2 c chopped onion
2 (10 ounce) packages frozen spinach cooked and drained
1 (16 ounce) can artichoke hearts drained and diced
1 pint sour cream
1/2 c grated parmesan cheese
3 sprigs fresh parsley chopped
2 sage leaves chopped
salt
Grated parmesan cheese
Directions:
Directions:
Preheat oven to 350º. Melt the butter in a small skillet over medium heat. Add the onions and saute' until they become transparent but not brown, about 3 minutes. Combine the spinach, artichoke hearts, sour cream, and cheese in a 1 1/2 quart casserole dish. Stir in the herbs and the saute'ed onions. Salt to taste. Sprinkle the top with Parmesan and bake for 20-30 minutes or until golden brown and bubbly.

 

 

 

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