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Artichoke Spinach Casserole

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

12-14 ServingsPrep: 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.

2 of 2

Artichoke Spinach Casserole (continued)

Directions (continued)

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.