Artichoke-Spinach Casserole
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
artichoke hearts
marinated, drained, save marinade for dressing |
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | tablespoons |
butter
softened |
|
| 2 | packages |
spinach, frozen
thawed, squeezed dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
artichoke hearts
marinated, drained, save marinade for dressing |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
butter
softened |
|
| 2 | packages |
spinach, frozen
thawed, squeezed dry |
|
Directions
Preheat oven to 350℉ (180℃). 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.
