Casseroles: November 2005 Archives

2 cans artichoke hearts in brine (NOT marinated)
1 9oz bag fresh baby spinach
1 brick cream cheese, softened
4 tbsp butter, softened
2 tbsp mayonnaise
6 tbsp milk
1/3 c parmesian cheese
1 sleeve Ritz crackers, crushed

Preheat oven to 350.

In a covered dish, microwave the fresh spinach for 5 minutes. Do not add extra liquid. In a glass covered dish the spinach will sweat and it's own steam will be enough. There will be little to no liquid.

Drain artichokes well and place in the bottom of a casserole dish.

Using a fork because the spinach will be very hot, layer the spinach on top of the artichokes.

Blend the softened cram cheese and butter together well. Add the mayonnaise. The mix should be smooth enough you can almost whip it. Slowly add the milk until you have a creamy mix.

Add salt and pepper to taste.

Pour over the vegetables in your casserole dish. Sprinkle over top the parmesian cheese.

Top with the crushed Ritz crackers. Add a few dots of butter to keep it moist. Bake until top is lightly browned.

Remove the ends from fresh green beans. Cover with cold water and bring to a boil for about 3 - 5 minutes to retain their bright green color. Pour off water. Sautee with a little butter, lemon juice, salt and pepper.

While hot add 1 small jar pimento peppers, 1 small jar of tiny pearl onions (optional) (in brine not vinegar) and 1 can cream of mushroom soup.

Place in a buttered dish. Top with Durkees french fried onions.

Bake until heated through and bubbly.