Spinach and artichoke casserole
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Artichoke hearts, frozen |
| (9oz), defrosted OR: | ||
| 1 | can | Artichoke hearts (14oz) |
| 3 | packs | Chopped spinach, frozen |
| (10oz), defrosted | ||
| ½ | pounds | Cream cheese |
| 2 | tablespoons | Mayonnaise |
| 4 | tablespoons | Butter or olive oil |
| 6 | tablespoons | Milk |
| Pepper to taste | ||
| ⅓ | cup | Parmesan or romano cheese, fresh grated |
Directions
If frozen artichokes are used, cook according to instructions. Do not overcook. Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy.
Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese.
Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned.
You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.
From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984.
Shared by June Hoffman 3/93
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