Spinach-and-Artichoke Casserole

Name: Spinach-and-Artichoke Casserole
Total time: 40 min
Ingredients: 1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping; 2 (10-ounce) packages frozen chopped spinach; 1 (8-ounce) package cream cheese, softened; 1 teaspoon fresh lemon juice; 1 (14-ounce) can artichoke hearts, drained and quartered; 1/2 cup coarse Ritz cracker crumbs (about 10 crackers)

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Total: 40 minutes

Servings: 7

Cost: $1.99 /serving

Author : Julia Reed

artichoke hearts spinach vegetarian

Ingredients

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1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping2 (10-ounce) packages frozen chopped spinach1 (8-ounce) package cream cheese, softened1 teaspoon fresh lemon juice1 (14-ounce) can artichoke hearts, drained and quartered1/2 cup coarse Ritz cracker crumbs (about 10 crackers)

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Instructions

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Step 1

Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.

Step 2

Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.

Step 3

Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.

Step 4

Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.