Spinach Mushroom Artichoke Casserole
From chefmeow 15 years ago
- 20 minutes to make
- Serves 8
SPINACH MUSHROOM ARTICHOKE CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Viler Estate in Georgetown, Texas in 1991.
Ingredients
- 30 ounces frozen chopped spinach shopping list
- 1 small can mushroom pieces shopping list
- 1/2 cup butter shopping list
- 2 tablespoons flour shopping list
- 1 cup milk shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 can artichoke hearts shopping list
- 1/2 cup sour cream shopping list
- 1/2 cup mayonnaise shopping list
- 1 teaspoon lemon juice shopping list
How to make it
- Cook chopped spinach until done then drain well.
- Sauté mushrooms in butter then remove mushrooms from skillet and add flour.
- Gradually stir in milk until smooth then add spinach, mushrooms and seasonings.
- Cut artichoke hearts in half and cover bottom of casserole.
- Pour spinach mixture over artichokes.
- Heat sour cream, mayonnaise and lemon juice together then spread over top of casserole.
- Heat in 350 oven until bubbly.
The Rating
Reviewed by 2 people-
I have been looking for new ways to use spinach and this sounds very good. Thank you.
lovemybirds
in Dayton loved it
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you bought alot of cookbooks from that estate sell you must of hit a gold mine with that sale of the cookbooks.... alot of great post thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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