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Ingredients

• 2 (10-ounce) packages frozen spinach, thawed
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (10 3/4-ounce) can fat-free cream of mushroom soup, undiluted
• 1 (8-ounce) container reduced-fat sour cream
• 3 green onions, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon butter or margarine
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, pressed
• 1 tablespoon lemon juice
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded Monterey Jack cheese with peppers, divided

Description

MyRecipes Recommends That You Make This Spinach-Artichoke Casserole Recipe From Southern Living

MyRecipes