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Artichoke Spinach Casserole

Total Time

Prep: 25 min. Bake: 25 min.

Makes

14 servings

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. —Judy Johnson, Missoula, Montana
Artichoke Spinach Casserole Recipe photo by Taste of Home

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 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

  1. 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.
  2. 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.
  3. Place half of the sliced artichoke hearts 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.
  4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

3/4 cup: 136 calories, 10g fat (3g saturated fat), 17mg cholesterol, 249mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 4g protein.

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