Ingredients for Artichoke Spinach Casserole
- 1 cup sliced mushrooms
- Chicken Broth
- 1/4 cup all-purpose flour
- Evaporated Milk
- 10 ounces frozen chopped spinach
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can 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 (for garnish, optional)
- 2 cups vegetable broth
- 2 cups milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Artichoke Spinach Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Artichoke Spinach Casserole
- In a large skillet, cook 1 cup sliced mushrooms in 2 cups vegetable broth over medium heat until tender, about 3 minutes.
- Remove mushrooms with a slotted spoon and set aside.
- In a small bowl, whisk together 1/4 cup all-purpose flour and 2 cups milk until smooth.
- Add the flour mixture to the skillet.
- Bring to a boil, stirring constantly.
- Cook and stir for 2 minutes, or until the sauce has thickened.
- Remove from the heat.
- Stir in 10 ounces frozen chopped spinach (thawed and squeezed dry), 1 (14.5 ounce) can diced tomatoes, undrained, and the cooked mushrooms.
- Place half of a 14-ounce can of artichoke hearts (drained) in an ungreased 13x9x2-inch baking dish.
- Top with half of the spinach mixture.
- Repeat layers.
- 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.
- Dollop the sour cream mixture evenly over the casserole.
- Sprinkle with paprika if desired.
- Bake, uncovered, at 350°F (175°C) for 25-30 minutes, or until bubbly and heated through.
- Let stand for 10 minutes before serving. Yield: 12-14 servings
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
18g
Fat
19g
Carbs
6g
