Creamy Spinach Artichoke Casserole
|1 jarArtichoke hearts; drained and save marinade|
|1/4 poundMushrooms; thinly sliced|
|1 smallOnion; chopped|
|1 headGarlic; minced|
|2 packageSpinach; thawed, chopped, drained well|
|1 canCream of mushroom soup|
|1/2 cupSour cream|
|2 Eggs; beaten|
|1/4 teaspoonOregano, nutmeg|
|1/2 teaspoonLemon juice|
|1 cupBread crumbs; crushed and seasoned|
Creamy Spinach Artichoke Casserole Preparation
Saute mushrooms, onion and garlic in the reserved marinade, add spinach to the mix along with the soup, sour cream, eggs and spices, stir until well blended.
Spoon half the mixture in a 1 1/2 casserole greased.
Place artichokes on top. Place the rest of the mixture on top and sprinkle top with crumbs.
Bake 35-40 minutes on *325
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