- 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, 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
- 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.
Reviews forArtichoke Spinach Casserole
"My whole family liked it! My daughter didn't even know she was eating spinach! I cut the recipe in half but doubled the artichokes. Next time I would use half the amount of lemon juice."
"I did not layer. I mixed all the ingredients together and the result was still dry (I've made this twice). I think if you doubled the sauce ingredients it would greatly improve the result because the actual flavor is good."
"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."