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Creamy Spinach Artichoke Casserole Recipe
|Marinated artichoke hearts||6 1⁄2 Ounce (1 Jar)|
|Mushrooms||1⁄4 Pound, thinly sliced|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Frozen chopped spinach||20 Ounce, thawed (Two 10 Ounce Packages)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Oregano leaves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Crushed seasoned croutons||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1047 Calories from Fat 528
% Daily Value*
Total Fat 60 g91.6%
Saturated Fat 20.3 g101.4%
Trans Fat 0 g
Cholesterol 493.8 mg
Sodium 2795.8 mg116.5%
Total Carbohydrates 94 g31.2%
Dietary Fiber 26.3 g105.2%
Sugars 22.4 g
Protein 43 g86.9%
Vitamin A 1087.4% Vitamin C 291.6%
Calcium 85.5% Iron 115.6%
*Based on a 2000 Calorie diet
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.