Artichokes Spinach and Cheese casserole, a vintage clipped recipe


1 jar (6-ounce) marinated artichoke hearts, drained
2 packages (10 ounces each) frozen chopped spinach, thawed
2 packages (3 or 4 ounces each) cream cheese
2 tablespoons softened butter or margarine
4 tablespoons milk
1/2 cup grated Parmesan or Romano cheese


Put the artichoke hearts in a medium-to-smallish casserole. Squeeze the spinach dry, and arrange it evenly over the artichoke hearts. Beat the cream cheese and butter until they're smooth, and gradually add the milk. Spread this over the spinach, then give it a good grind of pepper, and sprinkle the Parmesan or Romano cheese on top. Cover it and refrigerate it for up to 24 hours, which, by the way, makes it a good dish for guests, too. Then bake it at 350-degrees for 40 minutes altogether - the first 30 covered, with aluminum foil, if the casserole dish doesn't have a lid. Then take the lid off for the last 10 minutes while you see to the steaks.

Then serve dinner. And sit down. 

From the Kitchen Of
View additional recipes in this category


Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.

Kitchen Helper Items Available From Amazon