DAISY KING / MISS DAISY'S KITCHEN
Artichoke and Spinach Casserole
2 10-oz packages frozen chopped spinach
1/2 lb fresh mushrooms
6 T butter, divided
1 T all-purpose flour
1/2 c milk
1/2 t salt
1/8 t garlic powder
2 14-oz cans artichoke bottoms
1 c sour cream
1 c mayonnaise
1/4 c lemon juice
Assemble all ingredients and utensils. Cook spinach in saucepan and drain. Saute mushrooms in 2 tablespoons butter, reserving several to use as garnish. Saute reserved mushrooms separately in 2 tablespoons butter. Make cream sauce using remaining 2 tablespoons butter, flour and ½ cup milk. Add salt, garlic powder, spinach and mushrooms. Place artichoke bottoms in 9x13 inch pan and fill with spinach mixture. Combine sour cream, mayonnaise and lemon juice; spoon over artichoke and spinach mixture. Top with reserved mushrooms. Bake in a 350 degree oven for 20 to 30 minutes.
Yield: 10 to 12 servings
(from “The Original Tennessee Homecoming Cookbook,” by Daisy King)
