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Ingredients
- 2 (10-ounce) packages frozen spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10 3/4-ounce) can fat-free cream of mushroom soup, undiluted
- 1 (8-ounce) container reduced-fat sour cream
- 3 green onions, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon butter or margarine
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, pressed
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided
Directions
- Drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients.
- Melt butter in a skillet over medium-high heat. Add mushrooms and next 3 ingredients; saute 5 minutes. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1 cup cheese.
- Bake at 400° for 30 minutes.