Spinach-Artichoke Casserole - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen spinach, thawed
1 (14 oz.) can artichoke hearts, drained and chopped
1 (10 3/4 oz.) can fat-free cream of mushroom soup (undiluted)
1 (8 oz.) container reduced-fat sour cream
3 green onions, chopped
2 Tbsp. all-purpose flour
1 Tbsp. minced fresh parsley
1/4 tsp. Worcestershire sauce
1 Tbsp. butter or margarine
1 c. sliced fresh mushrooms
2 garlic cloves, pressed
1 Tbsp. lemon juice
1/2 tsp. pepper
2 c. (8 oz.) shredded Monterey Jack cheese with peppers, divided

Preparation

Drain spinach well, pressing between layers of paper towels. Stir together spinach and next 7 ingredients.
Melt butter in a skillet over medium-high heat.
Add mushrooms and next 3 ingredients; saute 5 minutes.
Stir mushroom mixture and 1 cup cheese into spinach mixture; spoon into a lightly greased 11 x 7-inch baking dish.
Sprinkle with remaining 1 cup cheese.
Bake at 400\u00b0 for 30 minutes.
Makes 8 to 10 servings.