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Receta Creamy Spinach And Artichoke Casserole
by CookEatShare Cookbook

Creamy Spinach And Artichoke Casserole
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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

  1. 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.