Artichoke Spinach Casserole

A want-to-try recipe from Best of Country Cooking.

• Ready In: 45 mins
• Serves: 12-14

Ingredients

• 1  lb mushroom, fresh, sliced
• 1⁄3 cup chicken broth
• 1  tablespoon all-purpose flour
• 1⁄2 cup evaporated milk
• 4 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 (14 1/2ounce) cans tomatoes, diced, drained
• 2 (14 ounce) cans water-packed artichoke hearts, rinsed, drained and thinly sliced
• 1  cup sour cream
• 1⁄2 cup mayonnaise
• 3  tablespoons lemon juice
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
•  paprika (optional)

Directions

1. In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes.
2. Remove mushrooms with a slotted spoon and set aside.
3. Whisk flour and milk until smooth; add to skillet.
4. Bring to a boil; cook and stir for 2 minutes.
5. Remove from the heat; stir in spinach, tomatoes and mushrooms.
6. Place half of the artichoke in an ungreased 13-in. x 9-in. x 2-inch baking dish.
7. Top with half of the spinach mixture.
8. Repeat layers.
9. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole.
10. Sprinkle with paprika if desired.
11. Bake, uncovered, at 350 for 25-30 minutes or until bubbly.
12. Yield: 12-14 servings.