July 07, 2018
Dinner, Casseroles, Side Dishes,
Dairy, Cheese, Parmesan, Vegetables, Artichokes, Spinach, Cooking For A Crowd, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Microwave, Oven Bake, No Eggs, Vegetarian, Frozen Vegetables, Make it from scratch, Kosher Dairy more
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"I love spinach, but many of my recipes seem a bit too plain for company dinners. This one is perfect and was a bit hit with everyone. I've made some changes from the original recipe which used 3/4 cup butter to make it much healthier."
Preheat oven to 350 degrees.
Cook spinach in the microwave until thawed, approximately 4-5 minutes per 10 ounce package. Place spinach in strainer and using a large spoon, press out as much moisture as possible.
Saute mushrooms in skillet in 2 tbsp of olive oil over medium heat until lightly browned. Remove from heat.
Combine mayonnaise, sour cream, and 2/3 cup Parmesan cheese. Stir in drained spinach, mushrooms and artichokes.
Spray 9 x 13 glass baking dish with cooking spray.
Pour spinach mixture into baking dish and spread evenly.
Melt butter with remaining 2 tablespoons of olive oil in skillet (you can use the same skillet used for the mushrooms). Remove from heat and add bread crumbs, stirring until they are coated. Add 1/3 cup Parmesan cheese and stir.
Sprinkle bread crumb mixture over the spinach.
Bake for 20-25 minutes.
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