Artichoke Spinach Casserole Recipe

Ingredients for Artichoke Spinach Casserole

• Mushroom
• Chicken Broth
• All Purpose Flour
• Evaporated Milk
• Frozen Chopped Spinach
• 1 (14.5 ounce) can diced tomatoes, undrained
• Water Packed Artichoke Hearts
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• paprika (optional)

How to Make Artichoke Spinach Casserole

1. In a large skillet, cook 1 cup sliced mushrooms in 2 cups vegetable broth over medium heat until tender, about 3 minutes.
2. Remove mushrooms with a slotted spoon and set aside.
3. In a small bowl, whisk together 1/4 cup all-purpose flour and 2 cups milk until smooth.
4. Add the flour mixture to the skillet.
5. Bring to a boil, stirring constantly.
6. Cook and stir for 2 minutes, or until the sauce has thickened.
7. Remove from the heat.
8. Stir in 10 ounces frozen chopped spinach (thawed and squeezed dry), 1 (14.5 ounce) can diced tomatoes, undrained, and the cooked mushrooms.
9. Place half of a 14-ounce can of artichoke hearts (drained) in an ungreased 13x9x2-inch baking dish.
10. Top with half of the spinach mixture.
11. Repeat layers.
12. In a medium bowl, combine 1 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
13. Dollop the sour cream mixture evenly over the casserole.
14. Sprinkle with paprika if desired.
15. Bake, uncovered, at 350°F (175°C) for 25-30 minutes, or until bubbly and heated through.
16. Let stand for 10 minutes before serving. Yield: 12-14 servings