Prep 10 mins
Cook 30 mins
This is from one of my favorite cookbooks, "Favorites from the Little Mushroom". It's delicious with pork tenderloin, or roasted chicken.
- 2 (10 ounce) packages frozen chopped spinach, cooked and drained
- 14 ounces artichoke hearts, drained and chopped
- 1 teaspoon onion salt
- 1 teaspoon celery seed
- 1 cup sour cream
- 1 cup grated parmesan cheese
- Preheat oven to 350.
- Combine all ingredients and place in a 2 quart baking dish.
- Bake for 30 minutes, or until bubbly.
Easy peasy plus delicious! Made as posted. Mine turned out quite watery (did drain the cooked spinach for 30 minutes-and evidently it was not adequate-shows my lack of expertise with spinach-shame on me) next time I will squeeze it before assembling. Thanks Kizzikate for sharing. Made for 123 Hit Wonders.
This was just wonderful!! I also omitted the celery seed and added cumin and garlic. My family all loved it --even the non spinach eaters!! Thank you for a really great recipe and this will be made again!!
A totally delicious spinach dish for serious spinach eaters! :) I wouldn't tire of eating spinach even if I ate it every day and just l-o-v-e discovering new super-easy spinach recipes for week nights! This recipe certainly did not disappoint: we LOVED it. I omitted the celery seed as I had none on hand but included all the other ingredients. I used low fat sour cream as I've always found that it in no way compromises the end result, and does lower the overall fat content. My only additions were 4 cloves of minced garlic and about a teaspoon of cumin. Bacon would taste wonderful in this, so I'll probably add that next time I make this. Thank you, Kizzikate, for sharing this flavoursome recipe! Made for 1-2-3 Hit Wonders.