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Program #124
Guest: Joe Spotts

Spinach Artichoke Heart Casserole

4 cans artichoke hearts
4 packages cream cheese
2 sticks butter
3-4 boxes Stauffer's Frozen Spinach Souffle
1-2 cans water chestnuts

Drain and quarter artichoke hearts. Arrange evenly, smooth side down, in buttered pyrex casserole. Thoroughly beat together softened cream cheese and butter. Fold in water chestnuts which have been cut into small pieces. Drop by spoonfuls over artichoke hearts to cover. Smooth cream cheese mixture with knife or tablespoon.

Remove frozen spinach souffles from their pans and arrange over above so that it covers as much as possible. Put in preheated 350 degree oven. After about 16-20 minutes use a fork to spread the now thawed souffle evenly over top, making sure to seal edges all the way around. Be careful not to press the air out of the souffle. Continue baking for another 60-75 minutes until the spinach puffs and forms a nice brown crust all the way to the center.


Cookin' away

Spinach and artichoke casserole

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