Creamy Artichoke and Spinach Casserole
This creamy artichoke and spinach casserole is festive enough for the holidays, yet easy enough for weekdays.
1/2 cup finely chopped onion
1/2 cup (1 stick) butter
2 (10-ounce) packages frozen chopped spinach, thawed, squeezed dry
1 (14-ounce) can artichoke hearts, drained and quartered
1 1/2 cups plain yogurt
1/2 cup (2 ounces) grated Wisconsin Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Sauté onion in butter until tender; add remaining ingredients. Mix together; scrape into a buttered 1 1/2 quart casserole.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.