Recipe of the Month

Artichoke Spinach Casserole 

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1/6 cup chicken broth
• 1/2 tablespoon all-purpose flour
• 1/4 cup evaporated milk
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 cans (14-1/2 ounces each) Hunt’s® Original Diced Tomatoes, drained
• 1 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced
• 1/2 cup (8 ounces) sour cream
• 1/4 cup mayonnaise
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Paprika, optional

Directions

• In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside.
• Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.
• Place half of the artichoke in an ungreased 8-in. x 8-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired.
• Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 - 7 servings.

I made this recipe for a dinner party and I would definitely make it again!

Both the recipe and photo are  from the Taste of Home cookbook.