Spinach and Artichoke Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is similar to the other one listed, but this one does not use marinated artichokes or whiskey. I received this recipe from my daughter-in-law. She got it from the December 2003 Good Housekeeping magazine. It is really good as I'm sure the other version is. Ingredients:
20 ounces spinach |
13 3/4 ounces artichoke hearts |
1/2 cup heavy cream |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2/3 cup parmesan cheese |
8 ounces cream cheese |
1 cup milk |
Directions:
1. Preheat oven to 350 degrees.
2. Thaw and squeeze dry 2 10 oz. pkgs. frozen spinach.
3. Drain canned artichokes and chop.
4. Grate parmesan.
5. In a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan.
6. In another bowl, with mixer at medium speed, beat cream cheese until fluffy, occasionally scraping bowl.
7. Reduce speed to low and gradually add milk, mixing just until well blended.
8. Spoon spinach mixture into shallow 1 1/2 quart casserole or 8 by 8 glass baking dish.
9. Pour cream cheese mixture evenly over spinach mixture.
10. Sprinkle with remaining 1/3 cup parmesan.
11. Bake 25-30 minutes or until edges bubble and top is golden.
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