Festive enough for the
holidays, easy enough for everyday.
Creamy
Artichoke and Spinach Casserole
- 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 pepper
- Sauté onion in butter until tender;
add remaining ingredients. Mix together; scrape into a buttered
1 1/2 quart casserole.
- Bake at 350°F (175°C) for 25 minutes.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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