Artichoke Spinach Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Ingredients:
1 pound(s) fresh mushrooms, sliced |
1/3 cup(s) chicken broth |
1 tablespoon(s) all-purpose flour |
1/2 cup(s) evaporated milk |
4 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry |
1 14 1/2-ounce can(s) diced tomatoes, drained |
2 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and thinly sliced |
1 cup(s) sour cream |
1/2 cup(s) mayonnaise |
3 tablespoon(s) lemon juice |
1/2 teaspoon(s) garlic powder |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1/4 teaspoon(s) paprika, optional |
Directions:
1. • In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside.
2. • Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.
3. • Place half of the artichoke in an ungreased 13-in. x 9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired.
4. • Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 12-14 servings.
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