Artichoke Spinach Casserole Recipe

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 (8 ounces) 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 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.
• Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 12-14 servings.

Artichoke Spinach Casserole published in Country Woman November/December 1998, p33