Artichoke/Spinach Casserole
Southern Living, November 2000
Guest Cook: Handy Avery

(2) 10 oz. packages of frozen spinach thawed and cooked briefly

(1) 14 oz. can artichoke hearts, drained and chopped (remove outer leaf)

(1) can cream of mushroom soup

(1) 8 oz. sour cream

(2) green onions chopped

(3) TBS all purpose flour

(1) TBS minced fresh parsley

¼ tsp. Worchershire sauce

(1) TBS butter

(1) cup sliced fresh mushrooms

(2) cloves of garlic pressed

(1) TBS lemon juice

½ tsp. pepper

(2) cups shredded Monterey Jack Cheese with peppers

STEPS:
1. Cook spinach briefly in microwave.  Drain spinach well (use paper towels).
2. Mix next 7 items (down to Worchershire).
3. In a sauté pan add butter, fresh mushrooms, lemon juice, garlic, pepper and sauté for about 5 minutes.  Add only 1 cup of cheese and then add spinach.
4. Grease an 11x7 dish and pour mixture into dish.  Add remaining cheese as a topping.
5. Bake at 400° for 30 minutes.
6. Stand to set and serve.

*To reduce fat use low fat sour cream, cheese and soup.  Substitute oleo for butter.

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