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.
 * Contributed by 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

Directions

 * 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.