Artichoke Spinach Casserole

Grrrrrgh!
Course : Casseroles
From: HungryMonster.com
Serves: 12
 

Ingredients:

1 pound fresh mushrooms -- sliced
1/3 cup chicken broth
1 tablespoon flour
1/2 cup evaporated milk
40 ounces frozen chopped spinach thawed -- well drained
28 ounces diced tomatoes -- drained
28 ounces water packed artichoke hearts drained -- thinly sliced
1 cup sour cream
1/2 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika optional
 

Preparation:

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 a ungreased 13 x 9 x 2 inch baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayo, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired bake uncovered at 350 for 25-30 minutes or until bubbly