Spinach-Artichoke Casserole

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

2-3 10 OZ PKG frozen chopped spinach
8 OZ Philly cream cheese
5 TBS melted butter
1 TBS lemon juice
2 14 OZ can artichoke hearts or bottoms (drained)
Salt and pepper to taste
Italian bread crumbs
¼ C parmesan (optional)
1-2 cans water chestnuts (optional)

Temperature: 350

Boil the spinach in salted water until tender (~5 minutes). Drain. Mix Philly cheese, butter, lemon juice and salt & pepper mix (½ TSP to start) with the drained spinach. Layer artichokes in a baking dish, spooning the spinach mixture over them in alternating layers. Sprinkle Italian bread crumbs over the top. Bake for 20-30 minutes.

Share

No Comments

No comments yet.



RSS feed for comments on this post.

Sorry, the comment form is closed at this time.

All graphics, photos and site content © 1997-2017.  All rights reserverd.  "DmentD" and "DmentiA" are trademarks.
Site created and maintained by DmentD.  DmentiA powered by Wordpress.