CARDIAC CARE UNIT SPINACH CASSEROLE
4 (10 oz) packages frozen chopped spinach
2 (8oz) cans artichoke bottoms
2 (4oz) cans water chestnuts
2 tbsp olive oil
1 large onion (Walla Walla, Vidalia, Maui, Mayan, or similar)
2 large cloves garlic
4 packages cream cheese
1 lb butter
1 package (8 oz) shredded Parmesan cheese
1 dash of paprika
Preheat oven 375 degrees Fahrenheit. (1) Set cream cheese and butter out to soften. When soft, whip together. (2) Thaw, drain, and blot chopped spinach. (3) Drain and chop artichoke bottoms and water chestnuts. (4) Mince onion and sauté in olive oil until soft and translucent. (5) Mince and sauté 2 cloves garlic at last moments of sautéeing onion . (6) Spread mixture of onion, garlic, artichoke bottoms, and water chestnuts on bottom of large baking dish. (7) Smooth half of cream cheese and butter mixture over onion, garlic, artichoke bottoms, and water chestnut mixture. (8) Spread drained and blotted chopped spinach over cream cheese and butter mixture. (9) Smooth remaining cream cheese and butter mixture over spinach. (10) Spread Parmesan cheese over cream cheese and butter mixture. (11) Streak with dashes of paprika.
Bake 40 minutes at 350 degrees. Let cool and serve buffet or family style with large serving spoon for scooping by guests. Everyone will love the cook for this sumptuous dish. Leftovers can be made into a delicious cream of spinach soup by adding sautéed, de-stringed celery and avocado and then liquefying in a blender.
The Rev. Dana Prom Smith, S.T.D., Ph.D.
397 West Cattle Drive Trail
Flagstaff, Arizona 86001
(928) 213-1426
