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| SPINACH AND ARTICHOKE CASSEROLE | |
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2 boxes frozen chopped spinach (cooked and drained) 1 can cream of mushroom soup 1 sm. can mushrooms (drained) 1/4 tsp. garlic salt 1 can artichoke hearts (drain and cut in half) 1/2 c. sour cream 1/2 c. mayonnaise 1/2 tsp. lemon juice Place cut artichoke halves in bottom of 6 x 12 inch casserole. Mix cooked spinach, soup, garlic salt and mushrooms together and spread mixture over artichokes. Mix sour cream, mayonnaise and lemon juice and spread over spinach. Bake 30 minutes at 350 degrees. Can be made up to 2 days ahead, refrigerated, reheated when served. | |
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recipe reviews #51298
Nima (Pennsylvania) says:
I served this for company and everyone loved it and wanted the recipe! I will probably make this for Thanksgiving also. If you make it ahead, the cold casserole will need to cook about 15-20 more minutes. I suggest taking the casserole out of the refrig about 1/2 hour before sticking it in the oven.
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