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SPINACH AND ARTICHOKE CASSEROLE NYT

l tbsps. butter for gresing baking dish, l/2 cup butter, melted for casserole, plus l tbsps. melted for topping
2 (l0 oz.) pkgs frozen chopped spinach
l 8 oz. package cream cheese softened
l tsp. lemon juice
l (l4 oz.) can artichoke hearts, drained and quartered
l/2 cup coarse ritz cracker crumbs (about l0 crackers)
Heat oven 350. butter a shallow 2 qt. casserole. Cook spinach according to pkg. , drain well and place in mixing bowl. Add l/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork. Scatter artichoke quarters evenly over the bottom of the greased casserole dish. Cover with spinach mixture and smooth the top. Cover top with ritz crumbs, drizzle with l tbsps. melted butter and bake on middle rack until bubbly in the center and lightly browned on the top about 25 mins. cool about 5 mins. and serve.
Yield 6 to 8 servings NY Times

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https://recipes.connorbowen.com/recipe/spinach-and-artichoke-casserole-nyt/