Artichoke Spinach Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 lb mushroom, fresh, sliced
• 1/3 cup chicken broth
• 1 tablespoon all-purpose flour
• 1/2 cup evaporated milk
• 4 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 (14 1/2 ounce) cans tomatoes, diced, drained
• 2 (14 ounce) cans 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

• 1 in a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes.
• 2 remove mushrooms with a slotted spoon and set aside.
• 3 whisk flour and milk until smooth; add to skillet.
• 4 bring to a boil; cook and stir for 2 minutes.
• 5 remove from the heat; stir in spinach, tomatoes and mushrooms.
• 6 place half of the artichoke in an ungreased 13-in. x 9-in. x 2-inch baking dish.
• 7 top with half of the spinach mixture.
• 8 repeat layers.
• 9 combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole.
• 10 sprinkle with paprika if desired.
• 11 bake, uncovered, at 350 for 25-30 minutes or until bubbly.
• 12 yield: 12-14 servings.