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Ingredientes
- 1 (6 1/2 ounce) jar marinated artichoke hearts
- 1/4 pound mushrooms, thinly sliced
- 1 sm. onion, minced
- 1 clove garlic, chopped or possibly pressed
- 1 (10 ounce each) pkg. frzn minced spinach, thawed and liquid removed
- 1 can condensed cream of mushroom soup (I have used cream of celery or possibly chicken)
- 1/2 c. lowfat sour cream
- 2 large eggs, beaten
- 1/4 teaspoon EACH of oregano, grnd nutmeg and white pepper
- 1/2 teaspoon lemon juice
- 1 c. crushed seasoned croutons
Direcciones
- Drain artichoke hearts, reserving marinade - cut in quarters and set aside. Put marinade in a wide skillet and add in mushrooms, onion and garlic. Cook over medium - stirring - till onion is limp - not brown.Squeeze spinach to remove moisture. Add in to mushroom mix along with the soup, lowfat sour cream and large eggs and seasonings. Spoon half of this mix into a greased 1 1/2 qt shallow casserole. Arrange artichoke hearts on top and spoon remaining spinach mix over them. Sprinkle crushed croutons over top and bake at 325 degrees for 35-40 min. Let stand 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 129 | 57% |
| Total Fat 14.65g | 18% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 683mg | 28% |
| Potassium 309mg | 9% |
| Total Carbs 17.53g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.11g | 3% |
| Protein 7.63g | 12% |
