Crockpot Spinach-Artichoke Casserole

Description

Choose to serve this casserole as a side dish or as an appetizer. Toasted Melba rounds make sturdy dippers for serving this dish right out of the pot. From "Catsrecipes Y-Group"

• Source: Southern Living 2007 Slow Cooked Sides
• Prep: 20 minutes | Cook: 2 hr or 4 hr
• Makes 8 – 10 servings

Ingredients

• 1 tbsp butter
• 1 (8 oz) package fresh mushrooms, sliced
• 2 garlic cloves, pressed
• 1 tbsp lemon juice
• ½ tsp pepper
• 2 (10 oz) packages frozen chopped spinach, thawed
• 1 (14 oz) can quartered artichoke hearts, drained and chopped
• 1 (10¾ oz) can reduced-fat, reduced-sodium cream of mushroom soup
• 1 (8 oz) container reduced-fat sour cream
• 3 green onions, chopped
• 2 tbsp all-purpose flour
• 1 tbsp chopped fresh parsley
• ¼ tsp Worcestershire sauce
• 2 cups (8 oz) shredded Monterey jack cheese with peppers

Procedures

1. Melt butter in a large skillet over medium-high heat.
2. Add mushrooms and next 3 ingredients, saute 5 minutes.
3. Meanwhile, drain spinach well, pressing between layers of paper towels.
4. Stir together spinach and next 7 ingredients in a bowl.
5. Stir mushroom mixture into spinach mixture.
6. Add 1 cup cheese, stirring well.
7. Spoon into a 4-qt slow cooker.
8. Sprinkle with remaining cup of cheese.
9. Cover and cook on high 2 hours or on low 4 hours.