Creamy Spinach-Artichoke Side Dish
After ten, twenty years or more of the same side dish it's time to try something new. When I served this all the men commented on how good it was and this was the first side dish they finished.
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- 1 jar(s)
- 6 1/2 oz. marinated artichoke hearts
- 1/4 lb
- mushrooms, thinly sliced
- 1 clove
- garlic minced or pressed
- 1 small
- onion chopped
- 2 pkg
- frozen chopped spinach (defrosted and well drained)
- 1 can(s)
- 10 oz. condensed cream of mushroom soup
- 1/2 c
- sour cream
- eggs beaten
- 1/4 tsp
- each-oregano leaves,ground nutmeg and white pepper
- 1/2 tsp
- lemon juice
- 1 c
- seasoned croutons
1Drain artichoke hearts, reserving marinade, set aside.
2Place marinade in frying pan and add the mushrooms, garlic and onion. Cook stirring until onion is limp.
3Stir in the spinach,soup,sour cream,eggs,oregano, nutmeg,pepper,and lemon juice until well blended.
4Spoon half the spinach mixture into a greased 1 1/2-quart shallow casserole dish.
5Arrange artichokes on top and spoon over remaining spinach mixture (cover and chill if made ahead).
6Top with croutons and bake in a 325 oven for 35 to 40 minutes (50 if chilled) or until custard is set.
7Let stand 5 minutes before serving. Enjoy!