This casserole is always a big hit when I bring it to potlucks. I have known some people to eat it like dip! I think I found it in a church cookbook, but not sure which one. I have made this using low fat ingredients and it still tastes great.
Servings: 8 to 10
4 pkg. chopped spinach
½ cup melted butter
1 (8½ oz.) can artichoke hearts, drained and quartered
1 (6 oz.) can water chestnuts, drained and thinly sliced
16 oz. cream cheese, softened
1½ tsp. onion or garlic powder
Salt and pepper to taste
½ cup grated fresh Parmesan or Romano cheese
Cook spinach until defrosted. Drain well and squeeze out excess moisture. Add butter, cream cheese, artichokes, water chestnuts, onion or garlic powder, salt and pepper to spinach and mix well. Place in greased 2 quart baking dish. Cover with seasoned breadcrumbs and Parmesan cheese. Bake in preheated 350° oven for 30 to 40 minutes, until very hot.
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