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Spinach-Artichoke Casserole




Source of Recipe


Southern Living, November 2000






List of Ingredients



• 2 (10 oz) pkgs frozen spinach, thawed
  
• 1 (14 oz) can artichoke hearts, drained and chopped
  
• 1 (10 3/4 oz) can cream of mushroom soup, undiluted
  
• 1 (8 oz) container sour cream
  
• 3 green onions, chopped
  
• 2 T flour
  
• 1 T minced fresh parsley
  
• 1/4 tsp Worcestershire sauce
  
• 1 T butter
  
• 1 cup sliced fresh mushrooms
  
• 2 garlic cloves, pressed
  
• 1 T lemon juice
  
• 1/2 tsp pepper
  
• 2 cups (8 oz) shredded Monterey Jack cheese with peppers, divided
  






Instructions



1. Drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients.
   
2. Melt butter in a skillet over medium-high heat. Add mushrooms and next 3 ingredients; saute 5 minutes. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1 cup cheese.
   
3. Bake at 400° for 30 minutes.
   






Final Comments


Yield: Makes 8 to 10 servings