---------- Recipe via Meal-Master (tm) v8.01
  
       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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