Spinach And Artichoke Casserole

* Exported from MasterCook Mac *

Spinach And Artichoke Casserole

Recipe By : Jeff Smith in "The Frugal Gourmet"
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ozs canned artichoke hearts -- drained
30 ozs frozen chopped spinach -- thawed and drained
8 ozs cream cheese
2 tbsps mayonnaise
4 tbsps olive oil
6 tbsps milk
salt and pepper -- to taste
1/3 c grated fresh Parmesan cheese

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 arti
chokes. 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° for 40 minutes, or until the top is lightly browned.

You can refrigerate this dish after putting it together and before baking it, b
ut if it is chilled, slightly increase the baking time.

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Per serving: 244 Calories; 21g Fat (75% calories from fat); 8g Protein; 8g Carb
ohydrate; 37mg Cholesterol; 746mg Sodium