Artichoke and Spinach Casserole (from “The Original Tennessee Homecoming Cookbook,” p. 220)
By: Daisy King
Published: Tuesday, November 25, 2014 - 12:36pm

Ingredients




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

Preparation

1 Assemble all ingredients and utensils. 2 Cook spinach in saucepan and drain. 3 Saute mushrooms, reserving several to use as garnish, in 2 tablespoons butter. 4 Saute reserved mushrooms separately in 2 tablespoons butter. 5 Make cream sauce using remaining 2 tablespoons butter, flour and ½ cup milk. 6 Add salt, garlic powder, spinach and mushrooms. 7 Place artichoke bottoms in 9x13 inch pan and fill with spinach mixture. 8 Combine sour cream, mayonnaise and lemon juice; spoon over artichoke and spinach mixture. 9 Top with reserved mushrooms. 10 Bake in a 350 degree oven for 20 to 30 minutes.