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| Home -> [Casseroles, Entrees, Spinach, Vegetables] -> [Artichoke-spinach casserole Recipe] |
Artichoke-spinach casserole
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Casseroles, Entrees, Spinach, Vegetables |
Rating: |
0 |
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Ingredients:
| 8
| oz | Marinated artichoke | | | -hearts, drained | | | -(2 small jars), save | | | -marinade for dressing | | 8
| oz | Cream cheese, softened | | 1/2
| cup | Grated parmesan cheese | | 2
| tbsp | Butter, softened | | 20
| oz | Spinach, cooked, drained | | | -and squeezed dry | | | -(use 2 packages of thawed | | | -frozen spinach, or about | | | -1 ?lb cooked, fresh | | | -spinach) |
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Procedures:
| 1 | Preheat oven to 350 °F. | | 2 | Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. | | 3 | Top with spinach. | | 4 | Cream together the cream cheese, butter and cheese and spread evenly on top. | | 5 | Bake covered for 30 minutes, then uncovered for 10 minutes. | | 6 | Notes: * vegetable casserole with artichokes and spinach -- this is a fattening, but good, vegetable dish. | | 7 | : difficulty: easy. | | 8 | : time: 5 minutes preparation, 40 minutes baking. | | 9 | : precision: no need to measure. | | 10 | : vicki o"day : hewlett-packard laboratories, palo alto ca : hplabs!oday : |
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