Artichoke Hearts And Spinach
|Canned artichoke hearts||1 Pound (1 Can)|
|Garlic||1 Clove (5 gm)|
|Water||1 1⁄2 Cup (24 tbs)|
|French dressing||1 Cup (16 tbs)|
|Frozen chopped spinach||10 Ounce, cooked (1 Package)|
|Medium cream sauce||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Heat artichoke hearts with garlic.
Drain well and marinate in French dressing 1/2 hour.
To spinach, add cream sauce about equal to amount of spinach (about 1 1/2 cups).
Add Parmesan, reserving enough to cover top of casserole.
Cover bottom of greased 1 1/2-Quart casserole with artichoke hearts, cover with creamed spinach.
Sprinkle top with Parmesan.
Bake at 350° until bubbling hot, about 15-20 minutes.