Spinach Artichoke Casserole Recipe
Ingredients
| Artichoke hearts | 2 Can (10oz), drained | |
| Frozen chopped spinach package | 2 | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | 3/4 Teaspoon | |
| Ground white pepper | 3/4 Teaspoon | |
| Ground red pepper | 1 Dash | |
| Parmesan cheese | 2 Tablespoon, grated |
Directions
Arrange artichoke hearts in a lightly greased 8-inch square baking dish.
Set aside.
Cook spinach according to package directions; drain well.
Cook onion in butter in a large skillet over medium heat, stirring constantly, until tender.
Stir in spinach, sour cream, and next A ingredients.
Spoon spinach mixture over artichokes; sprinkle with 2 tablespoons Parmesan cheese.
Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.
Set aside.
Cook spinach according to package directions; drain well.
Cook onion in butter in a large skillet over medium heat, stirring constantly, until tender.
Stir in spinach, sour cream, and next A ingredients.
Spoon spinach mixture over artichokes; sprinkle with 2 tablespoons Parmesan cheese.
Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.
Chef
