Spinach & Artichoke Casseroles
- Ready In:
- 54mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (14 ounce) can artichoke hearts
- 3 packages chopped spinach, frozen
- 1⁄2 lb cream cheese
- 2 tablespoons mayonnaise
- 4 tablespoons butter or 4 tablespoons olive oil
- 6 tablespoons milk
- pepper
- 1⁄3 cup parmesan cheese or 1/3 cup romano cheese, fresh grated
directions
- If frozen artichokes are used, cook according to instructions.
- Do not overcook.
- Drain the artichokes, and place them on bottom of a 3-quart casserole.
- Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes.
- In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy.
- Gradually beat in the milk, and spread this mixture over the top of the spinach.
- Sprinkle with pepper and the cheese.
- Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned.
- You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.
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Reviews
-
I made this for the residents where I work. It was wonderful. The only thing I added was a little garlic to the cheese mixture and I mixed a few cornflake crumbs in with the romano cheese to sprinkle on top. This could easily become a main dish; I like Suzanne's idea of using it as a lasagna filling.
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I originally was looking for some tasty casseroles to take to an elderly 'shut in'. But when I tasted this, I immediately doubled the recipe. I've since made a couple adjustments, adding a little cooked cubed chicken or turkey. I like the idea of using this as a lasagne filler and will try that next. Thanks Dancer!
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Made this dish for Christmas dinner and it was a big hit. We to added some garlic salt to the cheese mixture. The cheese on the top was a bit crunchy so I think that next I make it I would not put it on until the last 5 or 10 minutes. But overall it was great and provided a very different type dish.
RECIPE SUBMITTED BY
Dancer
Guelph, 0