Artichoke, Mushroom, and Spinach Casserole Recipe

ingredients

8 ounces white button mushrooms
6 tablespoons butter
1 tablespoon flour
1/2 cup milk
2 packages (10 ounce size) frozen chopped spinach, cooked, squeezed dry, and re-chopped
1/4 teaspoon garlic powder
OR
1 clove garlic, peeled and minced
salt
2 cans (13.75 ounce size) artichoke bottoms, drained
1 cup sour cream
1 cup mayonnaise (low-fat is fine)
1/2 cup fresh lemon juice

directions

Preheat oven to 350 degrees F.

Reserve a few mushrooms and set aside. Slice the remaining mushrooms and saute in 4 tablespoons of butter; set aside.

In a saucepan, melt the remaining 2 tablespoons butter; stir in flour and blend. Add milk and stir well. Cook until thickened, stirring constantly. Add sauteed mushrooms, spinach, garlic powder or garlic, and salt; mix thoroughly. Arrange artichoke bottoms in the bottom of a rectangular baking dish. Spoon spinach mixture on top.

In a small mixing bowl, combine sour cream, mayonnaise and lemon juice. Spoon sour cream mixture over spinach mixture. Arrange reserved mushrooms (sliced or whole) on top. Bake 25 to 30 minutes.

nutrition data