What do you do when you leave the card with your recipe at home that you would like to blog about today? You pull it out of your memory. I stumbled upon this recipe a few years ago I can’t remember from where. I wrote down all the ingredients, but that’s it. I didn’t write down the directions, so I had to kind of wing it, so it’s fitting I left that little notecard with the recipe at home on the kitchen counter to carry on with the tradition.
Spinach and Artichoke Casserole
Spinach (4 boxes of frozen or two bags of fresh)
1 can of artichoke hearts (drained and chopped)
2 Boxes of cream cheese
1 small can of water chestnuts (drained and chopped)
Mushrooms (optional, but a good way to sneak in extra veggies)
Red Bell Pepper (optional, but a good way to sneak in extra veggies)
1 Stick Butter
Garlic (I use 3-4 cloves)
1/2-1 cup of Parmesan Cheese
Thaw butter and cream cheese (and spinach if you use frozen).
Finely Chop onion, artichoke hearts, water chestnuts, spinach, mushrooms, red bell pepper and garlic.
Mix all ingredients well in a large mixing bowl, you want the cream cheese and butter to be well distributed throughout the mixture.. Add salt, pepper and nutmeg to taste.
Pour all ingredients into a casserole dish and sprinkle parmesan on top.
Bake at 350 for 20-25 minutes.
That folks is my secret recipe. . . too yummy not to share.