Artichoke and Spinach Casserole (from “The Original Tennessee Homecoming Cookbook,” p. 220)
2 10-ounce packages frozen chopped spinach
½ pound fresh mushrooms
6 tablespoons butter, divided
1 tablespoon all-purpose flour
½ cup milk
½ teaspoon salt
1/8 teaspoon garlic powder
2 14-ounce cans artichoke bottoms
1 cup sour cream
1 cup mayonnaise
¼ cup lemon juice
Assemble all ingredients and utensils.
Cook spinach in saucepan and drain.
Saute mushrooms, reserving several to use as garnish, in 2 tablespoons butter.
Saute reserved mushrooms separately in 2 tablespoons butter.
Make cream sauce using remaining 2 tablespoons butter, flour and ½ cup milk.
Add salt, garlic powder, spinach and mushrooms.
Place artichoke bottoms in 9x13 inch pan and fill with spinach mixture.
Combine sour cream, mayonnaise and lemon juice; spoon over artichoke and spinach mixture.
Top with reserved mushrooms.
Bake in a 350 degree oven for 20 to 30 minutes.