Spinach-Artichoke Casserole

Love spinach-and-artichoke dip?  Then try this spinach-artichoke casserole.  It's just as easy and oh so delicious!

Yield: 6 servings
Recipe from Southern Living

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Ingredients

  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts
  • 2 tablespoons butter or margarine
  • 2 tablespoons chopped onion
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup shredded Parmesan cheese

Preparation

  1. Drain chopped spinach well, reserving 1/2 cup liquid. Gently press spinach between layers of paper towels. Set spinach aside.
  2. Drain artichoke hearts, discarding liquid, and cut in half.
  3. Melt butter in a 3-quart saucepan over medium-high heat; add onion, and sauté until tender. Add flour; cook, stirring constantly, 1 minute. Stir in reserved spinach liquid and milk; cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in spinach, artichoke, garlic salt, pepper, and Worcestershire sauce. Spoon into a lightly greased 1 1/2-quart baking dish. Sprinkle with cheese.
  4. Bake casserole at 350° for 30 minutes.
  5. Spicy Spinach-Artichoke Casserole: Substitute 1 (10-ounce) diced tomato and green chiles, undrained, for milk and spinach liquid and 3/4 cup shredded Monterey Jack cheese with peppers for Parmesan cheese.
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