Creamy Spinach Artichoke Casserole Recipe
Ingredients
| 1 jar (6 1/2 oz.) marinated artichoke hearts | ||
| Mushrooms | 1/4 pound, thinly sliced | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Frozen chopped spinach package | 2 , thawed | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| 1/4 teaspoon each oregano leaves, ground nutmeg, and white pepper | ||
| Lemon juice | 1/2 Teaspoon | |
| Croutons | 1 Cup (16 tbs), seasoned | |
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.
Chef
