Artichoke Spinach Casserole

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1 pound fresh mushrooms, sliced

1/3 cup chicken broth

1 tablespoon all-purpose flour

1/2 cup evaporated milk

4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

2 cans (14-1/2 ounces each) diced tomatoes, drained

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced

1 cup sour cream

1/2 cup mayonnaise

3 tablespoons lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper

Paprika, optional


1. In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside.

2. Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.

3. Place half of the artichoke in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired.

4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Bon Appetit!

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