Name: Artichoke and Spinach Casserole (from “The Original Tennesse…
Ingredients: 2 10-ounce packages frozen chopped spinach; ½ pound fresh mushrooms; 6 tablespoons butter, divided; 1 tablespoon all-purpose flour; ½ cup milk; ½ teaspoon salt; 1/8 teaspoon garlic powder; 2 14-ounce cans artichoke bottoms; 1 cup sour cream; 1 cup mayonnaise; ¼ cup lemon juice

Servings10-12 Servings

Instructions

1
Assemble all ingredients and utensils.
2
Cook spinach in saucepan and drain.
3
Saute mushrooms, reserving several to use as garnish, in 2 tablespoons butter.
4
Saute reserved mushrooms separately in 2 tablespoons butter.
5
Make cream sauce using remaining 2 tablespoons butter, flour and ½ cup milk.
6
Add salt, garlic powder, spinach and mushrooms.
7
Place artichoke bottoms in 9x13 inch pan and fill with spinach mixture.
8
Combine sour cream, mayonnaise and lemon juice; spoon over artichoke and spinach mixture.
9
Top with reserved mushrooms.
10
Bake in a 350 degree oven for 20 to 30 minutes.

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Artichoke and Spinach Casserole (from “The Original Tennessee Homecoming Cookbook,” p. 220)

Instructions

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