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Artichoke, Mushroom & Spinach Casserole

List of Ingredients




8 oz white buttons Mushrooms
6 T Butter (3/4 stick)
1 T Flour
1/2 C Milk
2 (10-oz) packages frozen, chopped Spinach,
cooked, squeezed dry, and re-chopped
1/4 t Garlic powder
Salt
2 (14-oz) cans Artichoke bottoms, drained
1 C Sour Cream
1 C Mayonnaise
1/2 C fresh Lemon Juice


Recipe



Preheat oven to 350* F. Reserve a few mushrooms and set aside. Slice the remaining mushrooms and saute in 4 tablespoons of butter; set aside. In a saucepan, melt the remaining 2 tablespoons butter; stir in flour and blend. Add milk and stir well. Cook until thickened, stirring constantly. Add sauteed mushrooms, spinach, garlic powder and salt; mix thoroughly.
Arrange artichoke bottoms in the bottom of a rectangular baking dish. Spoon spinach mixture on top. In a small mixing bowl, combine sour cream, mayonnaise and lemon juice. Spoon sour cream mixture over spinach mixture. Arrange reserved mushrooms (sliced or whole) on top. Bake 25 to 30 minutes.