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Recipe Name: Spinach And Artichoke Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 10

1 Artichoke hearts, frozen
9oz defrosted OR:
1 Artichoke Hearts, 14oz
3 Chopped spinach, frozen
10oz defrosted
1/2 Pound(s) Cream cheese
2 Tablespoon(s) Mayonnaise
4 Tablespoon(s) Butter or olive oil
6 Tablespoon(s) Milk
pepper to taste
1/3 Cup(s) Parmesan or romano cheese
fresh grated
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. From:
"The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984. Shared by
June Hoffman 3/93 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 114
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 26.4mg
Sodium: 135.7mg
Potassium: 185.9mg
Carbohydrates: 6.6g
Fiber: 2.2g
Sugar: 1.4g
Protein: 3.1g

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