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Mrs. D's Heavenly Spinach
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  This traditional recipe has become an Outpost family favorite. It was handed down from an employee’s mom, and we like to think that every time we make it, Mrs. Dimberg is wearing her favorite hat and smiling down at us. 
serves 10



4  10 ounce packages frozen spinach, chopped

1/2 pound mushrooms, sliced

1/2 cup low fat mayonnaise

1/2 cup reduced fat sour cream

1/2 cup grated Parmesan cheese

1  8.5 ounce can artichoke hearts, drained and quartered

Salt and pepper to taste

3 Roma tomatoes, sliced ½-inch thick

1/2 cup dry bread crumbs

1/4 cup butter and extra for sautéing

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Mrs. D's Heavenly Spinach
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!



  1. Defrost spinach, drain well and squeeze out any excess water. Set aside.
  2. Sauté mushrooms in 2 tablespoons butter. Drain any excess liquid. Set aside.
  3. In a large bowl, combine mayonnaise, sour cream and Parmesan cheese. Stir in artichokes, spinach and mushrooms. Season to taste with salt and freshly ground pepper.
  4. Pour mixture into a greased, 13 x 9 x 2 baking dish.
  5. Place sliced tomatoes evenly across top of casserole.
  6. Sauté breadcrumbs in 1/4 cup butter until browned and sprinkle over casserole.
  7. Bake at 325°F for 20 minutes.
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