Spinach and Artichoke Casserole

By ccavaletti

Ingredients

• 4 - 10 oz pkgs frozen spinach
• 1 Tbsp butter or margarine
• 1/2 lb mushrooms, sliced
• 1-1/2 c sour cream
• 1/4 c mayo
• 14-1/2 oz can artichoke hearts, drained and quartered
• 1/3 c grated Romano or Parmesan cheese
• 2 tomatoes, thinly sliced
• 1/4 c Italian bread crumbs

Preparation

Step 1

Preheat oven to 350.

Cook spinach according to package directions; drain well.

In a skillet, melt butter and saute mushrooms until tender.

In a 2 qt oblong casserole, combine cooked spinach, sauteed mushrooms, sour cream, mayo, artichoke hearts and cheese.

Top with sliced tomatoes and sprinkle with bread crumbs.

Bake for 30 minutes or until bubbly.