Artichoke Spinach Casserole
Gina
ingredients
- 1 lb. fresh mushrooms, sliced
- 1/3 cup chicken broth
- 1 TBL all-purpose flour
- 1/2 cup evaporated milk
- 4 pkgs (10 oz each) frozen chopped spinach, thawed & squeezed dry
- 2 cans (14.5 oz ea) diced tomatoes, drained
- 2 cans (14.5 oz ea) water-packed artichoke hearts, drained & thinly sliced
- 1 cup (8oz) sour cream
- 1/2 cup mayonnaise
- 3 TBL lemon juice
- 1/2 TSP garlic powder
- 1/4 TSP salt and pepper
directions
- 1
Preheat 350 degrees.
- 2
In a large skillet, cook mushrooms & broth over medium heat until tender, about 3 min. Remove mushrooms with slotted spoon and set aside.
- 3
Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir 2 min. Remove from heat; stir in spinach, tomatoes, and mushrooms.
- 4
Place half of the artichokes in an ungreased 13 x 9 x 2 baking dish. Top with half of the spinach mixture. Repeat layers.
- 5
Combine sour cream, mayo, lemon juice, garlic powder, salt & pepper and dollop over casserole.
- 6
Sprinkle with paprika if desired.
- 7
Bake uncovered for 25-30 minutes until bubbly.
Source: Aunt Diane
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