Sunday, June 22, 2008

Spinach And Artichoke Casserole

Spinach And Artichoke Casserole
serves 4

275g/10oz frozen spinach, thawed
450g/1lb mushrooms, sliced
1 tablespoon vegetable oil
1 onion, chopped
175g/6oz marinated artichoke
hearts, with liquid
5 eggs, beaten
1 garlic clove, crushed
75g/3oz Parmesan cheese, freshly grated
75g/3oz Cheddar cheese, grated

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• In a heavy frying pan, sauté the mushrooms and onion in the oil until the onion is translucent.
• Combine all the ingredients in a large casserole dish and mix well.
• Cook in the oven, covered, for 30–40 minutes. Serve hot.

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