Creamy Baked Artichoke and Spinach Casserole

Instructions

1. 1

   Preheat the oven to 350°F. In a large skillet, cook the sliced mushrooms in the chicken broth over medium heat until tender, about 3 minutes. Remove the mushrooms with a slotted spoon and set aside.

2. 2

   In the same skillet, whisk the flour and evaporated milk until smooth. Bring to a boil and cook, stirring, for 2 minutes. Remove from heat and stir in the thawed and drained spinach, diced tomatoes, and the reserved mushrooms.

3. 3

   Arrange half of the sliced artichoke hearts in an ungreased 13x9-inch baking dish. Top with half of the spinach mixture. Repeat the layers. In a small bowl, combine the sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper. Dollop the mixture over the casserole and sprinkle with paprika, if desired.

4. 4

   Bake the casserole, uncovered, for 25-30 minutes, or until bubbly and heated through.