Serves: 5
Total Calories: 365

1/2 cup chopped onion
1/2 cup butter or margarine
2 (10-ounce) packages frozen chopped spinach, thawed, drained
1 (14-ounce) can artichoke hearts (in water), cut-up coarsely
1/2 cup grated Parmesan cheese
1 cup sour cream
1 (4-ounce) can chopped mushrooms
1/4 teaspoon red pepper

Sauté onion in butter. Combine all other ingredients and add to onions. Bake in a deep (2 1/2- or 3-quart) casserole dish covered at 350° for 25 minutes. (Can be baked in microwave at 50% power for 25 minutes). Serves 4 when used as a main dish or 6 when used as a vegetable.

Nutritional Facts:

Serves: 5
Total Calories: 365
Calories from Fat: 268

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Blender Carrot Ring "Quickie"
Carrot Soufflé
Scalloped Corn
Fresh Corn Casserole
Scalloped Tomatoes
Tomato Pie
Candied Tomatoes
Smithfield Inn Stewed Tomatoes
Broccoli-Stuffed Tomatoes
Eggplant Parmigiana Barbara
Ratatouille
Snow-Capped Broccoli Spears
Broccoli Casserole
Broccoli Rice Bake
Zesty Cheezy Cauliflower
Asparagus Casserole
Cabbage Casserole
Zucchini Deluxe
Mock Crab Cakes
Ranch Squash Casserole
Green Beans and Zucchini Bundles
Green Bean Casserole
Garlicky Green Beans
Boiled Butter Beans—Lima Beans
North Carolina Baked Beans
Bootleg Beans
Delaware Succotash
Spinach Madeline
Spinach-Artichoke Casserole
Spinach Soufflé
Baked Potato Sauce
Gourmet Potatoes
Clawson’s Emporium’s Original Dirigible
Ranch Potato Casserole
Washington Red Skins
Sweet Potato Cups
Candied Yams
State Fair Onion Rings
Gourmet Smothered Onions Amandine
Sweet Onion Pudding
Middleburg Medley
Cranberry-Apple Bake
Fried Apples
Curried Fruit