Title: Parmesan Spinach & Artichokes
Categories: Vegetable Cheese Side dish
Yield: 8 Servings
| 1/2 | c | Green onions, chopped |
| 1/2 | c | Celery, chopped |
| 1/2 | c | Butter |
| 20 | oz | Spinach, frozen chopped; cooked & drained |
| 2 | c | Sour cream |
| 14 | oz | Artichoke hearts; drained & chopped |
| 1/2 | ts | Tabasco |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper, ground |
| 8 | oz | Bacon; cooked & crumbled |
| 1/2 | c | Parmesan, grated |
Preheat oven to 350 F. In small saucepan over medium heat, cook onions and
celery in butter until vegetables are tender. In greased 2-quart baking
dish, combine onion mixture, spinach, sour cream, aritchoke hearts,
Tabasco, salt, and pepper. Reserve 2 tablespoons of bacon for garnish; stir
remaining bacon into spinach mixture. Sprinkle cheese over top of
casserole. Bake 30-40 minutes, until edges are lightlyl browned. Garnish
with reserved bacon.