Creamy Spinach Artichoke Casserole Recipe
I am in love with this Creamy Spinach Artichoke Casserole recipe as it brings such rave comments everytime I make it. The most important ingredient in Creamy Spinach Artichoke Casserole is artichoke. It is an ideal Main Dish. Whether you are an amateur cook or a professional chef, I recommend the Creamy Spinach Artichoke Casserole for the sheer joy of cooking it.
Ingredients
1 jar (6 1/2 oz.) marinated artichoke hearts
1/4 pound mushrooms, thinly sliced
1 small onion, chopped
1 clove garlic, minced or pressed
2 packages (10 oz. each) frozen chopped spinach, thawed
1 can (101/2 oz.) condensed cream of mushroom soup
1/2 cup sour cream
2 eggs, beaten
1/4 teaspoon each oregano leaves, ground nutmeg, and white pepper
1/2 teaspoon lemon juice
1 cup crushed seasoned croutons
Directions
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, stirring occasionally, until onion is limp.
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 to 40 minutes or until custard is set.
Let stand for 5 minutes before serving.
Place marinade in a wide frying pan and add mushrooms, onion, and garlic.
Cook over medium-high heat, stirring occasionally, until onion is limp.
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 to 40 minutes or until custard is set.
Let stand for 5 minutes before serving.
