Tuesday, September 30, 2014

Spinach Artichoke Casserole



I love anything with artichokes and spinach, but when they are together they taste amazing! This casserole was a huge hit in my family! If you feel like it needs meat, feel free to add a cup of chicken. and it will still turn out great!  

Spinach Artichoke Casserole

Ingredients: 1 tablespoon butter or margarine
2 garlic cloves, pressed
1/2 red onion, chopped
1 cup sliced fresh mushrooms
2 cups of fresh spinach
1 (14-ounce) can artichoke hearts, drained and chopped
1 pound package of Penne Pasta, boiled in water
1 (10 3/4-ounce) can of cream of mushroom soup
1/2 cup of reduced-fat sour cream
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
Salt and Pepper to taste
2 cups (8 ounces) shredded Monterrey Jack cheese
1 cup of Italian Bread Crumbs


Directions: 
Melt butter in a skillet over medium-high heat.  Add mushrooms, garlic, and onions. Add your spinach and saute until the spinach is wilted. Stir in the noodles, cream of mushroom soup, sour cream, artichoke hearts, Worcestershire sauce, lemon juice, salt, pepper, and 1 cup of cheese. Spoon into a lightly greased 9 x 13-inch baking dish. Sprinkle with remaining 1 cup cheese and Italian Bread Crumbs
Bake at 400° for 30 minutes.

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