Green and White Vegetable Casserole

Name: Green and White Vegetable Casserole
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 2 (10 ounce) packages frozen chopped spinach, thawed; 1 (6 ounce) jar marinated artichoke hearts; 2 tablespoons butter or 2 tablespoons margarine; 1 medium onion, chopped; 1/4 teaspoon ground nutmeg; 3/4 teaspoon oregano leaves; 1 (10 3/4 ounce) can condensed cream of celery soup; 4 eggs, lightly beaten; 1/8 teaspoon pepper; 1 (8 ounce) package cream cheese, softened; 1/3 cup grated parmesan cheese; 1/3 cup milk

Submitted by Hey Jude

"I serve this rich, creamy side dish on special occasions. This recipe comes from the Sunset Cookbook of Favorite Recipes II."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 6-8

ingredients

2 (10 ounce) packages frozen chopped spinach, thawed
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
¹⁄₄ teaspoon ground nutmeg
³⁄₄ teaspoon oregano leaves
1 (10 3/4 ounce) can condensed cream of celery soup
4 eggs, lightly beaten
¹⁄₈ teaspoon pepper
1 (8 ounce) package cream cheese, softened
¹⁄₃ cup grated parmesan cheese
¹⁄₃ cup milk

directions

Squeeze out as much moisture from spinach as possible; set aside.
Drain artichokes, reserving 2 tablespoons of the marinade; chop artichokes and set aside.
Heat reserved marinade with butter in a wide frying pan over medium heat.
Add onion and cook, stirring, until soft.
Stir in spinach, artichokes, nutmeg, oregano, soup, eggs and pepper.
Spoon spinach mixture into a greased shallow 2-quart casserole or baking dish, spreading evenly.
In a medium-size bowl, beat cream cheese with parmesan cheese and milk; spread evenly over spinach mixture.
Bake, uncovered, in a 325° oven for 35 minutes or until center feels firm when lightly touched.