Crockpot Spinach-Artichoke Casserole

CROCKPOT SPINACH-ARTICHOKE CASSEROLE Southern Living 2007 Slow Cooked Sides Prep: 20 min Cook: 2 hr or 4 hr 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.

1 Tbsp. butter 1 (8-oz) package fresh mushrooms, sliced 2 garlic cloves, pressed 1 Tbsp. lemon juice 1/2 tsp. pepper 2 (10-oz) packages frozen chopped spinach, thawed 1 (14-oz) can quartered artichoke hearts, drained and chopped 1 (10 3/4-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 1/4 tsp. Worcestershire sauce 2 cups (8-oz) shredded Monterey Jack cheese with peppers 1. Melt butter in a large skillet over medium-high heat. Add mushrooms and next 3 ingredients, saute 5 minutes. 2. Meanwhile, drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients in a bowl. 3. Stir mushroom mixture into spinach mixture. Add 1 cup cheese, stirring well. Spoon into a 4-qt slow cooker. Sprinkle with remaining cup of cheese. 4. Cover and cook on HIGH 2 hours or on LOW 4 hours. Makes 8-10 servings.

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