Spinach and Artichoke Casserole

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Title: Spinach and Artichoke Casserole
Categories: Vegetables, Casseroles
Yield: 10 servings

1 pk Artichoke hearts, frozen 2 tb Mayonnaise
(9oz), defrosted OR: 4 tb Butter or olive oil
1 cn Artichoke hearts (14oz) 6 tb Milk
3 pk Chopped spinach, frozen Pepper to taste
(10oz), defrosted 1/3 c Parmesan or romano cheese,
1/2 lb Cream cheese -fresh grated

If frozen artichokes are used, cook according to instructions. Do not
overcook. Drain the artichokes, and place them on bottom of a 3-quart
casserole. Squeeze as much moisture as possible from the spinach, and layer
it on top of the artichokes. In an electric mixer blend the cream cheese,
mayonnaise, and butter or oil until light and fluffy. Gradually beat in the
milk, and spread this mixture over the top of the spinach. Sprinkle with
pepper and the cheese.

Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly
browned.

You can refrigerate this dish after putting it together and before baking
it, but if it is chilled, slightly increase the baking time.

From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984.

Shared by June Hoffman 3/93

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