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
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.