Rose’s California casserole is one of the tastiest casserole I have ever tasted. Me and anything creamy is a force to be reckoned with. My husband told me that while I was pregnant with the twins, I used to crave for a lot of creamy recipes even in the middle of the night. I refuse to admit that I can remember it!
“This creamy casserole is the perfect thing to bake-up when you and the gang are hanging out. ”
Since casseroles are mostly easy to make, this is truly the best thing to serve when hanging out with a large number of crowds. Just like in my case, whenever I invite my friends, they bring along their spouses of course, which always doubles the fun and the need for food.
Ingredients
2 (14-ounce) cans Progresso artichoke hearts, drained, quartered
2 (9-ounce) packages Green Giant frozen chopped spinach, thawed and squeezed
2 (8-ounce) packages Philadelphia cream cheese, softened
3/4 cup Borden milk
5 tablespoons Land O Lakes butter, softened
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick ground nutmeg
1/4 teaspoon McCormick black pepper
1/4 cup grated Sargento Parmesan cheese
Instructions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Place artichoke hearts in bottom of baking dish. Place spinach over artichokes.
In a large bowl, combine cream cheese, milk, butter, garlic powder, nutmeg, and pepper; dollop mixture over spinach, then spread carefully with a knife. Sprinkle Parmesan cheese on top.
Bake 35 to 40 minutes, or until heated through.
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Quick Tip: Serve with crusty bread, chicken pieces, and vegetables.
Thanks again to Mr. Food for this amazing recipe.
