Artichoke-spinach casserole

Yield: 4 servings

Measure Ingredient
8 ounces Marinated artichoke hearts, drained (2 small jars); save marinade for dressing
8 ounces Cream cheese, softened
½ cup Grated parmesan cheese
2 tablespoons Butter, softened
20 ounces Spinach, cooked, drained and squeezed dry (use 2 packages of thawed frozen spinach, or about 1 1/2 lb 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

: Hewlett-Packard Laboratories, Palo Alto CA : hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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