Crockpot Spinach-Artichoke Casserole

== Description ==
Choose to serve this casserole as a side dish or as an appetizer. Toasted Melba rounds make sturdy dippers for serving this dish right out of the pot.
* Contributed by Catsrecipes Y-Group
* Source: Southern Living 2007 Slow Cooked Sides 
* Prep: 20 minutes | Cook: 2 hr or 4 hr 
* Makes 8 – 10 servings
== Ingredients ==
* 1 tbsp butter
* 1 (8 oz) package fresh mushrooms, sliced
* 2 garlic cloves, pressed
* 1 tbsp lemon juice
* ½ tsp pepper
* 2 (10 oz) packages frozen chopped spinach, thawed
* 1 (14 oz) can quartered artichoke hearts, drained and chopped
* 1 (10¾ oz) can reduced-fat, reduced-sodium cream of mushroom soup
* 1 (8 oz) container reduced-fat sour cream
* 3 green onions, chopped
* 2 tbsp all-purpose flour
* 1 tbsp chopped fresh parsley
* ¼ tsp Worcestershire sauce
* 2 cups (8 oz) shredded Monterey jack cheese with peppers
== Directions ==
# Melt butter in a large skillet over medium-high heat.
# Add mushrooms and next 3 ingredients, saute 5 minutes.
# Meanwhile, drain spinach well, pressing between layers of paper towels.
# Stir together spinach and next 7 ingredients in a bowl.
# Stir mushroom mixture into spinach mixture.
# Add 1 cup cheese, stirring well.
# Spoon into a 4-qt slow cooker.
# Sprinkle with remaining cup of cheese.
# Cover and cook on high 2 hours or on low 4 hours.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Casserole Recipes
Category:Mushroom Recipes
Category:Spinach Recipes
Category:Artichoke Recipes
Category:Sour cream Recipes
Category:Jack cheese Recipes
Category:Canned mushroom soup Recipes