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    Spinach and Artichoke Casserole


    Source of Recipe


    Aunt Saunny

    serves 4
    preheat oven to 350�
    20 ounces frozen spinach, thawed and drained
    OR 2 pounds fresh spinach, blanched and chopped
    1 pound mushroom, sliced
    1 medium onion, chopped
    2 cups marinated artichoke hearts, with liquid
    5 eggs or 1 cup thick white sauce or soy white sauce
    1 clove garlic, crushed
    3/4 cup Parmesan cheese
    3/4 cup Cheddar cheese or Monterey jack, shredded
    salt and pepper to taste
    paprika to taste
    dash thyme

    Defrost and drain spinach, squeezing out excess moisture. Saut� mushrooms and onion. Drain artichoke hearts. Slightly beat eggs, if used. Combine all ingredients. Heat covered in a nonstick-sprayed casserole at for 30 - 40 minutes.

 

 

 

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