Ingredients
1 pound fresh mushrooms, sliced1/3 cup chicken broth1 tablespoon all-purpose flour1/2 cup evaporated milk4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 cans (14-1/2 ounces each) diced tomatoes, drained2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and thinly sliced1 cup sour cream1/2 cup mayonnaise3 tablespoons lemon juice1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon pepperPaprika, optional
Preparation
In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside.
Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.
Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
