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Pecan-Crusted Spinach & Artichoke Casser




Source of Recipe


unkown


List of Ingredients





1/4 cup butter or margarine, divided
1 medium onion, diced
2 garlic cloves, minced
4 cups coarsely-chopped fresh spinach (I used frozen that I thawed and squeezed dry)
1 (13 oz.) can water-packed artichoke hearts, drained and coarsely chopped
8 oz. cream cheese, cut up
1/2 cup REAL mayonnaise
3/4 cup (3 oz.) shredded parmesan cheese
1 (8 oz.) package 4-cheese blend (I like the 4-cheese Mexican blend)
2/3 cup chopped pecans
1/2 cup herb-seasoned stuffing mix


Recipe




Melt 3 tbs. butter in a large skillet; add onion and garlic and saute until tender. Add spinach and cook over medium heat, stirring often, for about 3 minutes.

Add artichoke hearts and next 4 ingredients, stirring until cheese melts. Spoon into a greased 2-quart baking dish.

Bake at 350 degrees for 20 minutes; stir gently.

Combine remaining 1 tablespoon butter, pecans and stuffing mix, tossing until blended. Sprinkle over top and bake 15 more minutes, or until the stuffing/pecan topping browns and the casserole is bubbly.