Artichoke Spinach Casserole Recipe

Artichoke Spinach Casserole Recipe
Photo by: Taste of Home
Rating

100% would make again

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. Our two children are both grown. -Judy Johnson, Missoula, Montana

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  • 12-14 Servings
  • Prep: 25 min. Bake: 25 min.

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.

Nutrition Facts: 1 serving (1 each) equals 136 calories, 10 g fat (3 g saturated fat), 17 mg cholesterol, 249 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.

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

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Reviews for Artichoke Spinach Casserole (2)

Artichoke Spinach Casserole Recipe

Artichoke Spinach Casserole

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Reviewed on Mar. 19, 2009 by cabbage lady

I've made this several times for dinner parties and most of my guests enjoy and ask for this recipe. It takes quite a bit of effort to prepare and is costly, but a special treat. Goes a long way, like maybe 16-18 servings. I have found that it needs to cook longer than indicated ... like one hour. Also I prepare the day before and bake the day to be served.

Reviewed on Jan. 24, 2009 by October13

This was not good at all, so sorry to say, no one on the family liked it.

CA

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