Spinach and Artichoke Casserole
By Nora Cuachon
Ingredients:
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 can (13 3/4 oz.) artichoke hearts, drained and chopped
1/2 cup heavy cream
1/8 tsp salt
1/8 tsp coarsely ground pepper
2/3 cup grated Parmesan cheese
1 package (8 oz.) cream cheese, softened
1 cup whole milk
Procedure:
1. Preheat oven to 350 deg F. In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
2. In small bowl, with mixer at medium speed, beat cream cheese until fluffy. Reduce speed to low, gradually add milk, mixing until well blended.
3. Spoon spinach mixture into shallow 1 1/2 quart casserole or 8" glass baking dish. Pour cream cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan cheese. Bake 25-30 minutes or until edges bubble and top is golden.
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 can (13 3/4 oz.) artichoke hearts, drained and chopped
1/2 cup heavy cream
1/8 tsp salt
1/8 tsp coarsely ground pepper
2/3 cup grated Parmesan cheese
1 package (8 oz.) cream cheese, softened
1 cup whole milk
Procedure:
1. Preheat oven to 350 deg F. In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
2. In small bowl, with mixer at medium speed, beat cream cheese until fluffy. Reduce speed to low, gradually add milk, mixing until well blended.
3. Spoon spinach mixture into shallow 1 1/2 quart casserole or 8" glass baking dish. Pour cream cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan cheese. Bake 25-30 minutes or until edges bubble and top is golden.
