Spinach Artichoke Casserole

Photo: robinarroyave

This recipe came from an old Southern cookbook. I wish it had exact measurements for the last four ingredients. Nevertheless, every time I make it I get great reviews so guessing about the quantities seems to be okay. I'm open to improving it, and would love suggestions.

Yield: 8 servings
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  • 2 package(s) frozen chopped spinach, thawed
  • 1 square Philly cream cheese
  • 1 stick(s) butter
  • 1 can(s) artichokes, sliced
  • 1 can(s) sliced water chestnuts
  • worchestershire sauce
  • Tabasco sauce
  • salt and pepper
  • parmagiano reggiano


  1. Preheat oven to 350°. Drain spinach; add butter, cream cheese, sliced water chestnuts and artichokes. Season with Worcestershire sauce, Tabasco sauce, salt, pepper and parmesan cheese. Put in casserole, cover and heat.
July 2013

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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