Creamy Spinach-Artichoke Casserole

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* Exported from MasterCook Mac *

 

Casserole: Creamy Spinach-Artichoke

 

Recipe By : Vegetarian Cooking, Sunset

Serving Size : 6

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 small jar marinated artichoke hearts

1/4 pound mushrooms thinly sliced

1 small onion chopped

1 clove garlic minced

2 packages frozen chopped spinach thawed

1 can cream of mushroom soup, condensed

1/2 cup sour cream beaten

2 eggs

1/4 teaspoon oregano

1/4 teaspoon ground nutmeg

1/2 teaspoon lemon juice

1/4 teaspoon white pepper

1 cup seasoned croutons, crushed (1/2 cup

seasoned bread crumbs works in a pinch)

 

Drain artichoke hearts, reserving marinade; set artichokes aside. Place

marinade in a wide frying pan and add mushrooms, onion, and garlic. Cook

over medium-high heat until onion is limp and mushrooms are browned.

Remove pan from heat.

 

Squeeze spinach to remove moisture. Add spinach to mushroom mixture

along with soup, sour cream, eggs, oregano, nutmeg, pepper, and lemon

juice. Stir until well blended.

 

Spoon half the spinach mixture into a greased 1 1/2 quart shallow

casserole. Arrange artichokes on top and spoon remaining spinach mixture

over them. Sprinkle crushed croutons over the top. Bake uncovered in a

325 oven for 35-40 minutes or until custard is set. Let stand 5 minutes

before serving.