Recipe - Artichoke-Spinach Casserole

8 ounce Marinated artichoke
hearts, drained
(2 small jars); save
marinade for dressing
8 ounce Cream cheese, softened
One half cup Grated parmesan cheese
2 tablespoon Butter, softened
20 ounce Spinach, cooked, drained
and squeezed dry
(use 2 packages of thawed
frozen spinach, or about
1 One half pound cooked, fresh
spinach)

Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a
buttered casserole dish, in roughly one layer. Top with spinach.

Cream together the cream cheese, butter and cheese and spread evenly on
top. Bake covered for 30 minutes, then uncovered for 10 minutes.

NOTES:

* Vegetable casserole with artichokes and spinach This is a fattening,
but good, vegetable dish.

: Difficulty: easy.
: Time: 5 minutes preparation, 40 minutes baking.
: Precision: no need to measure.

: Vicki O'Day
: HewlettPackard Laboratories, Palo Alto CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini