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Old 11-16-2011, 10:11 AM
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Default Artichoke Spinach Casserole

Artichoke Spinach Casserole


1 pound fresh mushrooms, sliced
1/3 cup chicken broth
1 tablespoon all-purpose flour
1/2 cup evaporated milk
4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cans (14 ounces each) water-packed artichoke hearts, drained and thinly sliced
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Paprika, optional


In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.
Place half of the artichokes in an ungreased 13 by 9-inch baking dish. Top with half of the spinach mixture. Repeat layers. Combine the sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over the top of the casserole. Sprinkle with paprika if desired. Bake, uncovered, at 350 for 25 to 30 minutes or until bubbly. Yield: 12 to 14 servings.


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Old 11-16-2011, 10:13 AM
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Default Slow-Cooked Broccoli

Slow-Cooked Broccoli


2 packages (10 ounces each) frozen chopped broccoli, partially thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers (about 25)
2 tablespoons butter or margarine
In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted. Yield: 8 to 10 servings.

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