Spinach & artichoke casseroles:
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Spinach & artichoke casseroles:
  Spinach    Artichoke    Vegetables  
Last updated 6/12/2012 1:24:28 AM. Recipe ID 58013. Report a problem with this recipe.
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      Title: Spinach & artichoke casseroles:
 Categories: Vegetables, Casseroles
      Yield: 10 Servings
      1 pk Artichoke hearts, frozen
           -(9oz), defrosted
      1 cn Artichoke hearts (14oz)
      3 pk Chopped spinach, frozen
           -(10oz), defrosted
    1/2 lb Cream cheese
      2 tb Mayonnaise
      4 tb Butter or olive oil
      6 tb Milk
           Pepper to taste
    1/3 c  Parmesan or romano cheese,
           -fresh grated
  Serves 10
  If frozen artichokes are used, cook according to instructions. Do not
  overcook. Drain the artichokes, and place them on bottom of a 3-quart
  casserole. Squeeze as much moisture as possible from the spinach, and
  layer it on top of the artichokes. In an electric mixer blend the
  cream cheese, mayonnaise, and butter or oil until light and fluffy.
  Gradually beat in the milk, and spread this mixture over the top of
  the spinach. Sprinkle with pepper and the cheese.
  Bake, uncovered, at 375 degrees for 40 minutes, or until the top is
  lightly browned.
  You can refrigerate this dish after putting it together and before
  baking it, but if it is chilled, slightly increase the baking time.
  Serves 10 to 12.
  From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984.
  Shared by June Hoffman 3/93

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Recipe ID 58013 (Apr 03, 2005)

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