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    Spinach Artichoke Casserole


    Source of Recipe


    Southern Living

    List of Ingredients




    2 (10-ounce) packages frozen spinach, thawed
    1 (14-ounce) can artichoke hearts, drained and chopped
    1 (10-3/4-ounce) can fat-free cream of mushroom soup, undiluted
    1 (8-ounce) container reduced-fat sour cream
    3 green onions, chopped
    2 tablespoons all-purpose flour
    1 tablespoon minced fresh parsley
    1/4 teaspoon Worcestershire sauce
    1 tablespoon butter or margarine
    1 cup sliced fresh mushrooms
    2 garlic cloves, pressed
    1 tablespoon lemon juice
    1/2 teaspoon pepper
    2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided

    Recipe



    Drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients.
    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.

    Bake at 400° for 30 minutes.
 

 

 

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