SPINACH & ARTICHOKE CASSEROLES:

      Title: SPINACH & ARTICHOKE CASSEROLES:
  Categories: Vegetables, Casseroles
       Yield: 10 Servings
  
       1 pk Artichoke hearts, frozen
            -(9oz), defrosted
            OR:
       1 cn Artichoke hearts (14oz)
       3 pk Chopped spinach, frozen
            -(10oz), defrosted
     1/2 lb Cream cheese
       2 tb Mayonnaise
       4 tb Butter or olive oil
       6 tb Milk
            Pepper to taste
     1/3 c  Parmesan or romano cheese,
            -fresh grated
  
   Serves 10
   
   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.
   
   Serves 10 to 12.
   
   From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984.
   
   Shared by June Hoffman 3/93
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