Artichoke Spinach Casserole

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A want-to-try recipe from best of country cooking.

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Steps

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In a large skillet , cook mushrooms and broth over medium heat until tender , about 3 minutes.

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Remove mushrooms with a slotted spoon and set aside.

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Whisk flour and milk until smooth.

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Add to skillet.

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Bring to a boil.

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Cook and stir for 2 minutes.

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Remove from the heat.

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Stir in spinach , tomatoes and mushrooms.

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Place half of the artichoke in an ungreased 13-in.

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X 9-in.

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X 2-inch baking dish.

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Top with half of the spinach mixture.

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Repeat layers.

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Combine sour cream , mayonnaise , lemon juice , garlic powder , salt and pepper.

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Dollop over casserole.

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Sprinkle with paprika if desired.

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Bake , uncovered , at 350 for 25-30 minutes or until bubbly.

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Yield: 12-14 servings.

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Ingredients

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mushroom, chicken broth, all-purpose flour, evaporated milk, frozen chopped spinach, tomatoes, water-packed artichoke hearts, sour cream, mayonnaise, lemon juice, garlic powder, salt, pepper, paprika