RECIPE TO MAKE YOU THANKFUL!

Fall has arrived and Thanksgiving is just around the corner! Where did summer go? Never mind, I much prefer the cool, crisp days we now enjoy.

Since holidays mean cooking for some and eating for most of us, I thought I’d share a favorite recipe. Whenever I’ve prepared this, people take seconds and many ask for the recipe. It’s not original with me, but from a friend who now lives in San Angelo, Betty Beadle.

     SPINACH ARTICHOKE CASSEROLE


Preparation time: 10 minutes
Baking time: 25 to 30 minutes.
Serves: 8


2 pkgs. 10 oz. Frozen, chopped spinach, thawed and squeezed dry
1 can 13 ¾ oz. Artichoke hearts, drained and chopped
½ cup heavy cream
1/8 tspn. Salt
1/8 tspn. Pepper
2/3 cup grated parmesan cheese [she uses block cheese she grates]
1 package 8 oz. Cream cheese, softened
1 cup milk

Preheat oven to 350 degrees


Combine spinach, artichoke hearts, cream, salt, pepper, and 1/3 cup parmesan cheese in a bowl with mixer on medium. Beat until fluffy.


In separate bowl on low mixer speed, beat cream cheese until fluffy and gradually add milk until blended and smooth.


Spoon spinach mixture into greased 8x8 glass baking dish or into 1 ½ qt. casserole dish. Pour cream cheese mixture evenly over spinach mixture. Sprinkle with remaining 1/3 cup parmesan cheese. Bake 25 to 30 minutes until edges and top are golden.


Doesn't that make your mouth water? I'm drooling on the keyboard here. But then, I've had the good fortune to taste Betty's casserole.

Bailey helping me write

I'm busily writing the EXCLUSIVE FREE read to go into my November newsletter. If you haven't signed up, please do. One lucky subscriber will receive a $10.00 Amazon gift certificate this month. The form is on the sidebar at the right just under my photo.
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