SPINACH CASSEROLE
Submitted by: Betty G.
1 6 oz. can of whole mushrooms, or 6 fresh mushrooms
1 can of mushroom pieces, drained
1/4 cup liquid butter buds
1 T. Flour
1/2 c fat-free milk
1/2 t. salt
dash pepper
9 oz package frozen artichoke hearts (Harris Teeter sells them)
2 10 oz packages of spinach, cooked
Remove & separate whole crowns from pieces. Saute mushroom
pieces in cooking sprayed pan. Set aside. Saute mushroom
crowns. Set aside. Add liquid butter buds. Add flour to
butter buds; cook until bubbly. Add milk and stir until
smooth. Add salt, pepper, mushrooms, spinach to milk and
flour in pan. Defrost & drain artichokes. Place
artichokes in the bottom of a sprayed casserole pan. Cover
artichokes with spinach mixture. Pour sour cream sauce
(recipe below) over casserole. Top with mushroom crowns.
Bake covered at 350 degrees for 30 min
Sour Cream Sauce
½ c. fat free sour cream
½ c. fat free mayo
2 T. lemon juice
Blend all. Pour over casserole.
