Artichoke And Spinach Casserole (From “The Original

Name: Artichoke And Spinach Casserole (From “The Original Tennessee Homecoming Cookbook,” P. 220)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces frozen chopped spinach; 1/2 pound fresh mushrooms; 6 tablespoons butter divided; 1 tablespoon all purpose flour; 1/2 cup milk; 1/2 teaspoon salt; 1/8 teaspoon garlic powder; 28 ounces artichoke bottoms; 1 cup sour cream; 1 cup mayonnaise; 1/4 cup lemon juice

Servings: persons

1
Assemble all ingredients and utensils.
2
Cook spinach in saucepan and drain.
3
Saute mushrooms, reserving several to use as garnish, in 2 tablespoons butter.
4
Saute reserved mushrooms separately in 2 tablespoons butter.
5
Make cream sauce using remaining 2 tablespoons butter, flour and 1/2 cup milk.
6
Add salt, garlic powder, spinach and mushrooms.
7
Place artichoke bottoms in 9x13 inch pan and fill with spinach mixture.
8
Combine sour cream, mayonnaise and lemon juice; spoon over artichoke and spinach mixture.
9
Top with reserved mushrooms.
10
Bake in a 350 degree oven for 20 to 30 minutes.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 ounces frozen chopped spinach, 1/2 pound fresh mushrooms, 6 tablespoons butter divided, 1 tablespoon all purpose flour, and more.

Yes, Artichoke And Spinach Casserole (From “The Original Tennessee Homecoming Cookbook,” P. 220) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke And Spinach Casserole (From “The Original Tennessee Homecoming Cookbook,” P. 220)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions