Artichoke Spinach Casserole Recipe

Artichoke Spinach Casserole Recipe photo by Taste of Home

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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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Artichoke Spinach Casserole Recipe

Prep: 25 min. Bake: 25 min.

Yield: 12-14 Servings

25 25 50

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.

Nutritional 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.

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

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Artichoke Spinach Casserole

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(1-1) of 1 reviews

Reviewed on Dec. 28, 2012 by bentures

I made this for a big family Christmas potluck dinner. A couple of people asked for the recipe. Even my dad liked it and he doesn't like spinach or artichokes, I just discovered.

I did make a couple of modifications.

1 - I substituted a bag of thawed frozen cauliflower for the tomatoes since my sister doesn't like tomatoes.

2. I added a 1/4 cup of grated Parmesan cheese to the topping mixture.

I will probably make this again and if I do, I may add in some cream cheese and/or more Parmesan.