{"id":122,"date":"2008-12-26T17:52:31","date_gmt":"2008-12-26T23:52:31","guid":{"rendered":"https:\/\/www.visualfuture.com\/davetech\/?p=122"},"modified":"2008-12-26T17:54:46","modified_gmt":"2008-12-26T23:54:46","slug":"spinach-and-artichoke-casserole","status":"publish","type":"post","link":"https:\/\/www.visualfuture.com\/davetech\/2008\/12\/26\/spinach-and-artichoke-casserole\/","title":{"rendered":"Spinach and Artichoke Casserole"},"content":{"rendered":"

\"spinach<\/a><\/p>\n

1-12 ounce jar marinated artichoke hearts
\n40 ounces frozen chopped spinach
\n1 large onion, chopped
\n5 tablespoons butter
\n4 eggs, beaten
\n1 cup sour cream
\n2 teaspoons garlic salt
\n1 1\/2 cups Parmesan\/Romano grated cheese
\n2 to 3 tablespoons lemon juice
\n1 cup fresh bread crumbs<\/p>\n

Preheat oven to 350f degrees. Lightly spray 9×13 glass casserole with non-stick spray.<\/p>\n

1. Defrost spinach in microwave or on range top. Once defrosted, spoon spinach into a strainer and press as much liquid as possible out. Transfer spinach to a mixing bowl.<\/p>\n

2. Drain artichoke hearts in strainer and press as much oil out as possible. Add to bowl with spinach.<\/p>\n

3. Saute onion in 4 tablespoons of butter over medium heat until translucent and soft. Add onions to Spinach and artichokes.<\/p>\n

4. In small mixing bowl, whisk together eggs, sour cream, cheese, garlic salt and lemon juice. Pour over spinach mixture and combine well. Transfer mixture to greased casserole dish. <\/p>\n

5. In pan that onions were sauteed in, add last tablespoon of butter and melt over medium heat. Add breadcrumbs and toss to coat. Sprinkle buttered breadcrumbs over top of casserole.<\/p>\n

6. Bake for 20 – 30 minutes.<\/p>\n

Notes: This casserole can be made ahead and refrigerated. Just leave the breadcrumbs off until ready to bake. I usually leave the breadcrumbs off until the last 10 minutes of baking so they don’t over brown. I’ve had times where I didn’t drain the spinach enough and there was liquid on the top of the casserole…just keep baking until it evaporates. <\/p>\n","protected":false},"excerpt":{"rendered":"

1-12 ounce jar marinated artichoke hearts 40 ounces frozen chopped spinach 1 large onion, chopped 5 tablespoons butter 4 eggs, beaten 1 cup sour cream 2 teaspoons garlic salt 1 1\/2 cups Parmesan\/Romano grated cheese 2 to 3 tablespoons lemon juice 1 cup fresh bread crumbs Preheat oven to 350f degrees. Lightly spray 9×13 glass … Continue reading Spinach and Artichoke Casserole<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[20],"tags":[],"_links":{"self":[{"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/posts\/122"}],"collection":[{"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/comments?post=122"}],"version-history":[{"count":4,"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/posts\/122\/revisions"}],"predecessor-version":[{"id":127,"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/posts\/122\/revisions\/127"}],"wp:attachment":[{"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/media?parent=122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/categories?post=122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.visualfuture.com\/davetech\/wp-json\/wp\/v2\/tags?post=122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}