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frozen spinach cream cheese liquid onion cream of celery soup eggs oregano oregano nutmeg butter Parmesan cheese milk marinade reserve
Viewed: 34 - Published at: 9 years agoIngredients
- 2 pkg. frozen spinach, thawed and squeezed
- 1 (8 oz.) pkg. cream cheese
- 1 (6 oz.) jar artichoke hearts, drain and reserve liquid
- 1 medium onion, chopped
- 1 can cream of celery soup
- 4 eggs, slightly beaten
- 1/2 tsp. oregano
- 1/4 tsp. oregano
- 1/4 tsp. nutmeg
- 2 Tbsp. butter
- 1/3 c. Parmesan cheese
- 1/3 c. milk
- 2 Tbsp. artichoke marinade reserve
Method
- Cook onions until soft.
- Add artichokes, spinach, soup, eggs and spices.
- Pour into greased casserole dish.
- Blend cream cheese, Parmesan cheese and milk.
- Pour over top of casserole. Bake at 350° for 30 minutes.
