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  • Spinach & Artichoke Cassarole

    1 vote
    Spinach & Artichoke Cassarole
    Prep time:
    Cook time:
    Servings: 4
    by LIsa
    1 recipe
    		 >
    A great side dish with that does double duty. Leftovers make a great spinach Artichoke dip when you add creme cheese and reheat. Use real butter but low fat subs are fine otherwise. Shaker Parmesan is also fine for this recipe.

    Ingredients

    • 2 (10 oz.) pkgs. frozen chopped spinach, thawed & drained
    • 1 onion, chopped
    • 1/2 c. (1 stick) butter
    • 1 c. sour cream
    • 2 (6 oz.) jars marinated artichokes, drained
    • 1/2 c. Parmesan cheese

    Directions

    1. 1. Grease a 1 1/2 quart casserole.
    2. 2. Preheat oven to 350 degrees, if not refrigerating before baking.
    3. 3. Saute the onion in the butter. Remove from heat and add all but the cheese and carefully combine. Pour into the casserole.
    4. 4. If desired, casserole may be refrigerated at this point until 30 minutes before serving.
    5. 5. Before baking, sprinkle with the Parmesan cheese.
    6. 6. Bake at 350 degrees for 30 minutes. Serves 4.

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    Comments

    • John Spottiswood
      John Spottiswood
      This looks great Lisa! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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