Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Spinach Artichoke Casserole

List of Ingredients




Spinach Artichoke Casserole

1 (14oz) can artichoke hearts, drained, rinsed and cut in bite sized pieces
4 (10oz.) pkg. frozen chopped spinach
1/2 cup chopped onion
1 1/2 cups plus 1 TBS. butter, divided
2 1/2 (8oz.) packages cream cheese, softened
1/4 cup lemon juice

Topping:

1/4 cup butter, melted
1 1/2 cups breadcrumbs (commercial ok)

Place artichoke hearts in greased 13x9x2 inch baking pan. Prepare spinach according to package directions and drain very well. Saute onion in 2 tbs. butter
until softened. Add onion to spinach. Combine cream cheese, 1 1/2 cup butter and lemon juice in top of double boiler. Cook over hot water, whisking to blend
until smooth. Add sauce to spinach, mixing well, and pour oer artichokes. Prepare topping by mixing butter and breadcrumbs. Sprinkle on spinach sauce.
Bake, uncovered at 325 degrees for 25 minutes or until bubbly. Serves 8 BEFORE BAKING SEASON TO TASTE, I ADD A FEW DASHES OF LOUISIANA HOT SAUCE TO MINE.

Recipe