Vegetable casserole with artichokes and spinach
This is a fattening but good vegetable dish.
- 8 oz marinated artichoke hearts,
drained (2 small jars) Save the marinade for salad dressing.
- 20 oz cooked spinach,
drained and squeezed dry.
(Use 2 packages of thawed frozen spinach, or
1 1/2 lbs
cooked fresh spinach)
- 8 oz cream cheese,
- 2 Tbsp butter,
- 1/2 cup grated parmesan cheese
Preheat oven to
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.
5 minutes preparation, 40 minutes baking.
no need to measure.
Hewlett-Packard Laboratories, Palo Alto CA
Recipe last modified: 18 Mar 86
From: oday@hplabs (Vicki O'Day)
Subject: RECIPE: Artichoke casserole
Date: 23 May 86 03:42:55 GMT
Organization: Hewlett-Packard Laboratories, Palo Alto CA
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