Spinach Supreme Casserole

gailanng's Note:

Easy and tasty...can freeze unbaked casserole for future use.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 32 ounces frozen chopped spinach, cooked and squeezed dry (wrap in clean kitchen towel and twist until most moisture is out)
• 16 ounces artichoke hearts, drained, squeezed dry and chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 dash nutmeg
• salt
• pepper
• breadcrumbs (Italian is good)

Directions:

1. Line bottom of small casserole dish with chopped artichoke hearts.
2. In medium bowl mix together butter and cream cheese.
3. Stir prepared spinach into butter/cream cheese mixture.
4. Add nutmeg, salt and pepper; blend well.
5. Spread spinach mixture over artichoke hearts.
6. Top with breadcrumbs.
7. At this point, you can cover tightly and freeze for future use. Defrost before baking.
8. Bake 350 degrees 20 - 25 minutes or until hot.

Reviews

[~SarahBeth~]

I loooove spinach and I have made the same old spinach casserole for years and years! So this was a welcome change from the norm. I did add about 3/4 cup of swiss cheese to this, because we are crazy for cheese! This went well with mashed potatoes, garlic bread and italian meatloaf for dinner! I will make this again and again! With a few changes this would make a lovely spread for slices of toasted French bread as well! Thanks for posting! [Made for Holiday Tag October 2009]

[MommyHoke]

Easy and always gets rave reviews!

[Chef Regina V. Smith]

This is a tasty side dish. I prepared this is 4 separate ramekins, eating 2 right away and freezing the other two for later. I increased the amount of nutmeg because I like more of a nutmeg flavour. This dish freezes well for future use. This would make a nice addition to a Sunday brunch. Made for Spring 2009 PAC.