Spinach-Artichoke Casserole

Yield: 6 servings

Ingredients

• 2  (10-ounce) packages frozen chopped spinach, thawed
• 1  (14-ounce) can artichoke hearts
• 2  tablespoons  butter or margarine
• 2  tablespoons  chopped onion
• 2  tablespoons  all-purpose flour
• 1/2  cup  milk
• 3/4  teaspoon  garlic salt
• 1/2  teaspoon  pepper
• 1  teaspoon  Worcestershire sauce
• 3/4  cup  shredded Parmesan cheese

Preparation

Drain chopped spinach well, reserving 1/2 cup liquid. Gently press spinach between layers of paper towels. Set spinach aside.

Drain artichoke hearts, discarding liquid, and cut in half.

Melt butter in a 3-quart saucepan over medium-high heat; add onion, and sauté until tender. Add flour; cook, stirring constantly, 1 minute. Stir in reserved spinach liquid and milk; cook, stirring constantly, 2 minutes or until thickened and bubbly. Stir in spinach, artichoke, garlic salt, pepper, and Worcestershire sauce. Spoon into a lightly greased 1 1/2-quart baking dish. Sprinkle with cheese.

Bake casserole at 350° for 30 minutes.

Spicy Spinach-Artichoke Casserole: Substitute 1 (10-ounce) diced tomato and green chiles, undrained, for milk and spinach liquid and 3/4 cup shredded Monterey Jack cheese with peppers for Parmesan cheese.