I had this casserole for the first time at Christmas a few years back. My Mother in Law always puts out such a spread for everyone…and there’s always leftovers. I ate this stuff every day after Christmas until it was gone. I’ve made it myself for three separate holiday dinners and the feedback just confirms what I thought. It’s a winner. The flavor of the spinach doesn’t overpower the artichoke and there’s just enough cheese. Even my 4 year old cousin loved it.  I tweeted about this casserole and maybe posted a pic or two over the holiday and everyone kept asking for the recipe, so here it is. Enjoy!

Spinach and Artichoke Casserole
Spinach and Artichoke Casserole

1-12 ounce jar marinated artichoke hearts
40 ounces frozen chopped spinach
1 large onion, chopped
5 tablespoons butter
4 eggs, beaten
1 cup sour cream
2 teaspoons garlic salt
1 1/2 cups Parmesan/Romano grated cheese
2 to 3 tablespoons lemon juice
1 cup fresh bread crumbs

Preheat oven to 350°f. Lightly spray 9×13 glass casserole with non-stick spray.

1. Defrost spinach in microwave or on range top. Once defrosted, spoon spinach into a strainer and press as much liquid as possible out. Transfer spinach to a mixing bowl.

2. Drain artichoke hearts in strainer and press as much oil out as possible. Coarsely chop and then add to bowl with spinach.

3. Saute onion in 4 tablespoons of butter over medium heat until translucent and soft. Add onions to Spinach and artichokes.

4. In small mixing bowl, whisk together eggs, sour cream, cheese, garlic salt and lemon juice. Pour over spinach mixture and combine well. Transfer mixture to greased casserole dish.

5. In pan that onions were sauteed in, add last tablespoon of butter and melt over medium heat. Turn off heat, add breadcrumbs and toss to coat. Sprinkle buttered breadcrumbs over top of casserole.

6. Bake for 20 – 30 minutes.

Notes: This casserole can be made ahead and refrigerated. Just leave the breadcrumbs off until ready to bake. I usually leave the breadcrumbs off until the last 10 minutes of baking so they don’t over brown. I’ve had times where I didn’t drain the spinach enough and there was liquid on the top of the casserole…just keep baking until it evaporates.

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This is my Grandma’s recipe for shortbread. I probably made a dozen batches of this for Christmas presents. Very easy to make…you only need three ingredients. Hey, if @lyndseo can make it, so can you!

Grandma Leona's Shortbread
Grandma Leona’s Shortbread

3/4 c sugar
3/4 lb butter (3 sticks)
4c flour

Using the paddle attachment on your mixer, cream butter and sugar thoroughly until light and fluffy. Add flour one cup at a time and mix well. Switch to dough hook if the mixer has a hard time.

Press into 9×15 jellyroll pan or 9×12 pan sprayed with cooking spray.  Use a cookie stamp or a cut glass dish to press designs into the dough. If you don’t have anything like that, you can use a fork to prick holes in the top. I used vintage candy molds for the cookies pictured above.

Bake at 325°f for 35-40 minutes.  Shortbread should be light golden brown. Cut in squares when hot from oven.  Allow to cool in pan on wire rack. Store in a sealed container.

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