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    Spinach and Artichoke Casserole


    Source of Recipe


    Aunt Saunny

    serves 4
    preheat oven to 350°
    20 ounces frozen spinach, thawed and drained
    OR 2 pounds fresh spinach, blanched and chopped
    1 pound mushroom, sliced
    1 medium onion, chopped
    2 cups marinated artichoke hearts, with liquid
    5 eggs or 1 cup thick white sauce or soy white sauce
    1 clove garlic, crushed
    3/4 cup Parmesan cheese
    3/4 cup Cheddar cheese or Monterey jack, shredded
    salt and pepper to taste
    paprika to taste
    dash thyme

    Defrost and drain spinach, squeezing out excess moisture. Sauté mushrooms and onion. Drain artichoke hearts. Slightly beat eggs, if used. Combine all ingredients. Heat covered in a nonstick-sprayed casserole at for 30 - 40 minutes.

 

 

 

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