Spinach-Artichoke Casserole

• 2 (10 oz.) pkg. frozen spinach, thawed
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 (10 3/4 oz.) can fat-free cream of mushroom soup (undiluted)
• 1 (8 oz.) container reduced-fat sour cream
• 3 green onions, chopped
• 2 Tbsp. all-purpose flour
• 1 Tbsp. minced fresh parsley
• 1/4 tsp. Worcestershire sauce
• 1 Tbsp. butter or margarine
• 1 c. sliced fresh mushrooms
• 2 garlic cloves, pressed
• 1 Tbsp. lemon juice
• 1/2 tsp. pepper
• 2 c. (8 oz.) shredded Monterey Jack cheese with peppers, divided

1. Drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients.
2. Melt butter in a skillet over medium-high heat.
3. Add mushrooms and next 3 ingredients; saute 5 minutes.
4. Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into a lightly greased 11 x 7-inch baking dish.
5. Sprinkle with remaining 1 cup cheese.
6. Bake at 400u0b0 for 30 minutes.
7. Makes 8 to 10 servings.

frozen spinach, hearts, cream of mushroom soup, sour cream, green onions, flour, parsley, worcestershire sauce, butter, mushrooms, garlic, lemon juice, pepper, shredded monterey jack cheese with peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25256 (may not work)