Artichoke Spinach Casserole
Total TimePrep: 25 min. Bake: 25 min.
- 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 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 13x9-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.
Nutrition Facts1 each: 136 calories, 10g fat (3g saturated fat), 17mg cholesterol, 249mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 4g protein.
Aug 11, 2014
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.
Dec 28, 2012
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.
Dec 2, 2009
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.
Mar 19, 2009
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.
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