Spinach Mushroom Artichoke Casserole |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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SPINACH MUSHROOM ARTICHOKE CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991. Ingredients:
30 ounces frozen chopped spinach |
1 small can mushroom pieces |
1/2 cup butter |
2 tablespoons flour |
1 cup milk |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 can artichoke hearts |
1/2 cup sour cream |
1/2 cup mayonnaise |
1 teaspoon lemon juice |
Directions:
1. Cook chopped spinach until done then drain well.
2. Sauté mushrooms in butter then remove mushrooms from skillet and add flour.
3. Gradually stir in milk until smooth then add spinach, mushrooms and seasonings.
4. Cut artichoke hearts in half and cover bottom of casserole.
5. Pour spinach mixture over artichokes.
6. Heat sour cream, mayonnaise and lemon juice together then spread over top of casserole.
7. Heat in 350 oven until bubbly.
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