Artichoke Casserole

From Noodles to Strudels, p. 62

Marinated artichoke hearts—6 oz., drained

Frozen chopped spinach—10 oz. pkg., thawed and drained

Sour cream—1/2 pint (1 cup)

Parmesan cheese—1/2 cup, grated

Just a lil' ol' jar of artichoke hearts.

Place artichokes in greased 1 quart baking dish. Cover with the drained spinach. Mix sour cream to soften and spread over spinach carefully. 

Blorp.

Cover with grated cheese. Bake at 350F for about 20 minutes or just until topping sets, or spinach will be overcooked. Re-heats well.

It's... a unique look, that's for sure.

My Rating: 3/5 "I really like spinach and artichoke casserole, and these are definitely the ingredients for spinach and artichoke casserole. The problem is the layers. Stacking the ingredients like this doesn't let them mingle the way they're supposed to and everything stays separate and weird. It's edible, but not exactly good."