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SPINACH-ARTICHOKE CASSEROLE Recipe

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This recipe for SPINACH-ARTICHOKE CASSEROLE, by , is from The Kruger 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!

Contributor:  
Contributor:  
Melani Kruger

Category:
Category:

Ingredients:  
Ingredients:  
11 oz cream cheese, room temperature
4 pkgs. (10 oz each) frozen chopped spinach, thawed and drained
1/2 cup melted butter
3 T lemon juice
1 t salt
1/2 t pepper
1/2 t seasoning salt
1/2 t ground nutmeg
2 cans (8 oz each) sliced water chestnuts, drained
2 cans (14 oz each) artichoke hearts, drained and quartered
1/2 cup grated Parmesan cheese

Directions:
Directions:
Butter 3 qt baking dish. In bowl with mixer at medium speed beat cream cheese until smooth. Reduce speed to low; beat in spinach, butter, lemon juice, salt, pepper, seasoning salt and nutmeg until thoroughly combined. Stir in water chestnuts. Arrange artichokes on bottom of baking dish. Pour spinach mixture over artichokes. Cover with foil. Cut several slits in foil to vent. Bake 30 minutes. Uncover and sprinkle Parmesan cheese over top. Continue baking until golden brown, about 15 minutes.

Personal Notes:
Personal Notes:
Amy Grant Family recipe out of magazine

 

 

 

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