Preparation:
In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. Whisk flour and milk, until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.
Place half of the artichokes in a ungreased 13 x 9 x 2 inch baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayo, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired bake uncovered at 350 for 25-30 minutes or until bubbly |
