Artichoke-Spinach Cassarole

Recipe of the Week
 
Artichoke-Spinach Casserole
 
Courtesy of
Fran Chiodo
 

Ingredients:

2 eggs (beaten)
3/4 cup mayo, divided
Two 10 ounce packages frozen chopped spinach (thawed and drained)
14 oz canned artichoke hearts (drained and quartered)
1/2 cup sour cream
1/4 cup grated cheese
6 bacon slices (well done & crumbled)

Method:

Combine eggs and 1/2 cup mayo. Mix well. Add spinach and artichoke. Toss lightly. Spoon into an 8″ round or square baking pan or casserole dish.

Combine sour cream, grated cheese and remaining mayo in a mixing bowl. Spoon evenly over artichoke-spinach mixture.

Bake at 350 degrees for 30 minutes. Sprinkle top with bacon bits and serve.

Double the recipe for a 12″ X 9″ pan.








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