Name: Artichoke Spinach Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 pound fresh mushrooms, sliced -; 1/3 cup chicken broth -; 1 tablespoon all-purpose flour -; 1/2 cup evaporated milk -; 4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry -; 2 cans (14-1/2 ounces each) diced tomatoes, drained -; 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced -; 1 cup sour cream -; 1/2 cup mayonnaise -; 3 tablespoons lemon juice -; 1/2 teaspoon garlic powder -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; Paprika, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Artichoke Spinach Casserole

1. 1 pound fresh mushrooms, sliced -

2. 1/3 cup chicken broth -

3. 1 tablespoon all-purpose flour -

4. 1/2 cup evaporated milk -

5. 4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry -

6. 2 cans (14-1/2 ounces each) diced tomatoes, drained -

7. 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced -

8. 1 cup sour cream -

9. 1/2 cup mayonnaise -

10. 3 tablespoons lemon juice -

11. 1/2 teaspoon garlic powder -

12. 1/4 teaspoon salt -

13. 1/4 teaspoon pepper -

14. Paprika, optional -

How to cook deliciously - Artichoke Spinach Casserole

1. Stage

In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside.

2. Stage

Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.

3. Stage

Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired.

4. Stage

Bake, uncovered, at 350° for 25-30 minutes or until bubbly.