Spinach Artichoke Casserole

This came from my step-sister as a side dish she made one Thanksgiving. I've made it for my boyfriend with great reviews, he said it tastes a lot like spinach artichoke dip you get as an appetizer.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 2 (10 ounce) packages frozen spinach, thawed
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 3/4ounce) can  cream of mushroom soup
• 8  ounces sour cream
• 3  green onions, chopped
• 2  tablespoons flour
• 1  tablespoon Italian parsley, minced
• 1⁄4 teaspoon Worcestershire sauce
• 1  tablespoon butter
• 1  cup  sliced fresh mushrooms
• 2  garlic cloves, pressed
• 1  tablespoon lemon juice
• 1⁄2 teaspoon pepper
• 2  cups monterey jack pepper cheese

Directions

1. Drain spinach well, pressing between layers of paper towels. Stir together spinach and next seven ingredients.
2. Melt butter in a skillet over med-high heat. Add mushrooms and next 3 ingredients; saute 5 minutes.
3. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into lightly greasead 11 x 7-inch baking dish.
4. Sprinkle with remaining 1 cup cheese.
5. Bake at 400 degrees for 30 minutes.