Artichoke-spinach Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Marinated artichoke hearts, drained (2 small jars), save marinade for dressing
8 ounce: Cream cheese, softened
1/2 cup: Grated parmesan cheese,
2 tbsp: Butter, softened
20 ounce: Spinach, cooked, drained and squeezed dry, use 2 packages of thawed frozen spinach, or about 1 1/2 lb cooked, fresh spinach
Directions:
Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom
of a buttered casserole dish, in roughly one layer. Top with spinach.
Cream together the cream cheese, butter and cheese and spread evenly
on top. Bake covered for 30 minutes, then uncovered for 10 minutes.
NOTES:
* Vegetable casserole with artichokes and spinach -- This is a
fattening, but good, vegetable dish.
: Difficulty: easy.
: Time: 5 minutes preparation, 40 minutes baking.
: Precision: no need to measure.
: Vicki ODay
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
of a buttered casserole dish, in roughly one layer. Top with spinach.
Cream together the cream cheese, butter and cheese and spread evenly
on top. Bake covered for 30 minutes, then uncovered for 10 minutes.
NOTES:
* Vegetable casserole with artichokes and spinach -- This is a
fattening, but good, vegetable dish.
: Difficulty: easy.
: Time: 5 minutes preparation, 40 minutes baking.
: Precision: no need to measure.
: Vicki ODay
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp