Spinach and artichoke casserole

 
                      Spinach And Artichoke Casserole
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Vegetables                       Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pk            Artichoke hearts, frozen
                         (9oz) , defrosted OR:
    1      cn            Artichoke hearts (14oz)
    3      pk            Chopped spinach, frozen
                         (10oz) , defrosted
      1/2  lb            Cream cheese
    2      tb            Mayonnaise
    4      tb            Butter or olive oil
    6      tb            Milk
                         Pepper to taste
      1/3  c             Parmesan or romano cheese,
                         - fresh grated
 
   If frozen artichokes are used, cook according to instructions. Do not
   overcook. Drain the artichokes, and place them on bottom of a 3-quart
   casserole. Squeeze as much moisture as possible from the spinach, and 
 layer
   it on top of the artichokes. In an electric mixer blend the cream 
 cheese,
   mayonnaise, and butter or oil until light and fluffy. Gradually beat in 
 the
   milk, and spread this mixture over the top of the spinach. Sprinkle with
   pepper and the cheese.
   
   Bake, uncovered, at 375 degrees for 40 minutes, or until the top is 
 lightly
   browned.
   
   You can refrigerate this dish after putting it together and before 
 baking
   it, but if it is chilled, slightly increase the baking time.
   
   From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984.
   
   Shared by June Hoffman 3/93
  
 
 
 
 
                    - - - - - - - - - - - - - - - - - -