Spinach casserole

A co-worker got the original from the Cane Creek Receipts fundraiser recipe book.  It was touted as “a spinach dish for people who don’t like spinach.”  I have modified it to suit my tastes and kitchen.  I will indicate the changes for the sake of honesty.

1 c. chopped onions
@ 2 Tbsp butter  (The original recipe said 1 whole stick.  Just NO.)
½ lb. quartered mushrooms (I usually just buy a boxed of pre-sliced)
8 oz. sour cream (or plain yogurt)
½ lb. grated Parmesan cheese
2 pkg frozen chopped spinach (thawed)
1 14-oz can artichoke hearts  (The original recipe said 2 jars of marinated hearts (drained), but all that oil was unnecessary and the seasoning got lost in the rest of the dish.)

Saute onions and mushrooms in butter.  Squeeze all the water out of the spinach.  Drain artichokes.  Mix mushrooms.onions, spinach, artichokes and sour cream together.  Put in casserole dish and cover with cheese.

Bake at 350ºF for 30 minutes.

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