Beth Bowen's Artichoke Spinach Casserole
When his wife, Beth, started sharing her wonderful recipes in the local newspaper my Mom would always send me a copy. They were all so good I have saved them and used them over and over again.
This casserole always gets rave reviews and I have never had leftovers.
1 can(s)(15 ounce) artichoke hearts
3 pkg(10 ounces each) frozen chopped spinach
1 pkg(8 ounce) package cream cheese
1/2 tspfreshly ground black pepper
1 conion (chopped)
1 cswiss cheese (shredded)
How to Make Beth Bowen's Artichoke Spinach Casserole
- Preheat oven to 350 degrees.
Drain and halve artichoke hearts; saute in butter,then cool. Set aside.
Cook spinach as directed on package (microwave or stovetop); drain well.
Mix spinach with artichoke hearts,cream cheese, salt, pepper and onions.
- Pour into a buttered 2 quart baking dish.
Top with swiss cheese and paprika.
Bake at 350 for 30 minutes.