RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2118
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| Recipe Name: |
Spinach Artichoke Casserole |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-11-13
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
17.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$3.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 425 degrees.
Trim two sides of the loaf of bread and thickly slice the bread. Place the slices and ends on a baking sheet in the oven to toast.
Defrost the spinach in the microwave, then squeeze dry in a clean kitchen towel.
Pour oil into a 13-inch oval casserole or 9x13-inch rectangular dish, liberally coating the sides and bottom with the oil. Rub toasted bread with cracked garlic and cut into large chunks (if making, reserve the ends of the bread for Shrimp Newburg or for salad croutons for another night).
Arrange the toasted garlic bread in a single layer in the dish. Do not pack tightly. Add the quartered artichoke hearts to the dish, nesting them in and around the bread. Sprinkle the spinach around the casserole and season with salt. Beat eggs with cream and pour evenly over the dish. Top casserole with cheeses and pepper and bake until golden about 17 minutes. |
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| Nutrition per Serving: |
| Calories: |
273 |
Total Carbs: |
12.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
108.5 |
Fat: |
18.7 |
Protein: |
17.44 |
| Fiber: |
3.58 |
Sodium: |
380.67 |
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