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Spinach Symphony

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Ingredients
  Frozen chopped spinach 20 Ounce (Two 10 Ounce Packages)
  Butter/Margarine 2 Tablespoon
  Sliced mushrooms 8 Ounce (3 Cups)
  Canned artichoke hearts 14 Ounce, drained, chopped (1 Can)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Lemon juice 5 Teaspoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Preheat oven to 350°.

MAKING
2. Follow the cooking instruction mentioned on the package to cook spinach and drain off excess water.
3. Take a 10-inch skillet, melt butter, add mushroom and cook, stirring, on medium heat till mushrooms turn tender. Keep aside.
4. Take a 1 1/2-quart casserole, arrange artichoke hearts and top using mushrooms.
5. Arrange cooked spinach on the top.
6. Prepare a mixture of sour cream, lemon juice and Mayonnaise and top spinach.
7. Add Parmesan cheese and bake, without covering, for 20 minutes or till the mixture turns slightly brown and fluffy.

SERVING
8. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
2

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