Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. —Judy Johnson, Missoula, Montana
Artichoke Spinach Casserole
Artichoke Spinach Casserole
Prep Time
25 min
Cook Time
25 min
Yield
14 servings
Ingredients
- 1 pound fresh mushrooms, sliced
- 1/3 cup chicken broth
- 1 tablespoon all-purpose flour
- 1/2 cup evaporated milk
- 4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Paprika, optional
Directions
- 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.
- 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.
- Place half of the sliced artichoke hearts in an ungreased 13x9-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.
- Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts
3/4 cup: 136 calories, 10g fat (3g saturated fat), 17mg cholesterol, 249mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 4g protein.
Loading Popular in the Community
Loading Reviews
