Spinach and Artichoke Casserole

12 marinated artichokes
1 small onion, diced
3 cloves garlic, minced
1 lb fresh spinach, cooked and drained
1 can cream of mushroom soup
1/2 C sour cream
2 eggs, beaten
1/2 t lemon juice
1/4 t oregano
1/4 t ground black pepper
1 C crutons, crushed

Preheat oven to 325° F.  Grease a casserole dish and set it aside.  Drain the artichokes, reserving the marinade.  Halve the artichokes and set aside.  Add marinade to pan and add onion and garlic and cook until tender.

Add spinach, soup, sour cream, eggs, lemon juice, oregano and pepper.  Mix well, then spoon half of the spinach mixture into the prepared casserole dish.  Arrange artichoke hearts on top and spoon remaining spinach mixture on top.  Top with crushed crutons and bake 35-40 minutes or until set.  Let stand five minutes before serving.

You may also like...