Spinach and Artichoke Casserole

It’s September, which means casserole season is upon us! School is back in session, the days are getting shorter, and the list of things to do is getting longer. You need supper on the table, and fast. Here’s a delicious spinach and artichoke casserole to warm up your chilly nights. Great as a side dish, or as a hearty lunch with some crusty bread. 

Sadly, I decided to make this on a warm Venice afternoon (it may be fall, but our SoCal temperatures aren’t dropping). The heat of the oven about damn killed me! Perhaps you will be fortunate enough to enjoy it on a brisk SEC game-day. I’m only slightly jealous…okay, very jealous.

SPINACH AND ARTICHOKE CASSEROLE

Source: Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed

1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping 
2 (10-ounce) packages frozen chopped spinach 
1 (8-ounce) package cream cheese, softened 
1 teaspoon fresh lemon juice 
1 (14-ounce) can artichoke hearts, drained and quartered 
1/2 cup coarse Ritz cracker crumbs (about 10 crackers)

Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.

Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.

Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.

Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve. Yield: 6 to 8 servings.

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Tagged as: Casserole, Spinach and artichoke