SPINACH ARTICHOKE CASSEROLE

Yield
Makes 8 to 10 servings

November 2000
RECIPE BY SOUTHERN LIVING


Ingredients

2 (10-ounce) packages frozen spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10 3/4-ounce) can fat-free cream of mushroom soup, undiluted
1 (8-ounce) container reduced-fat sour cream
3 green onions, chopped
2 tablespoons all-purpose flour
1 tablespoon minced fresh parsley
1/4 teaspoon Worcestershire sauce
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms
2 garlic cloves, pressed
1 tablespoon lemon juice
1/2 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided

How to Make It
Step 1

Drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients.
Step 2

Melt butter in a skillet over medium-high heat. Add mushrooms and next 3 ingredients; saute 5 minutes. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1 cup cheese.

Step 3

Bake at 400° for 30 minutes.