Artichoke-spinach Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Entrees, Usenet, Vegetables | 4 | Servings | |
INGREDIENTS
| 8 | oz | Marinated artichoke |
| hearts drained | ||
| 2 small jars save | ||
| marinade for dressing | ||
| 8 | oz | Cream cheese, softened |
| 1/2 | c | Grated parmesan cheese |
| 2 | T | Butter, softened |
| 20 | oz | Spinach, cooked drained |
| and squeezed dry | ||
| use 2 packages of thawed | ||
| frozen spinach or about | ||
| 1 1/2 lb cooked fresh | ||
| spinach |
INSTRUCTIONS
Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. Top with spinach. Cream together the cream cheese, butter and cheese and spread evenly on top. Bake covered for 30 minutes, then uncovered for 10 minutes. NOTES Vegetable casserole with artichokes and spinach -- This is a fattening, but good, vegetable dish. : Difficulty: easy. : Time: 5 minutes preparation, 40 minutes baking. : Precision: no need to measure. : Vicki O'Day : Hewlett-Packard Laboratories, Palo Alto CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 447
Calories From Fat: 269
Total Fat: 30.7g
Cholesterol: 88.6mg
Sodium: 1162.3mg
Potassium: 1266.8mg
Carbohydrates: 30.5g
Fiber: 16.1g
Sugar: 2.9g
Protein: 21.8g