Artichoke-Spinach-Cheese Casserole Recipe

Thanks for asking for this recipe.  It's really fun to make and it's also fun to be the hero when everyone devours it!
I usually double the recipe for 4 or more people, because there are a lot of ways to use the leftovers - like in omelets!
Write back - let me know how it turns out!!


4 boxes chopped frozen spinach - thawed to room temp (give it 6 hours or so)
2 small jars marinated artichoke hearts OR 1 jar plus 1 can artichoke hearts in water
8 oz cream cheese (not light and not neufchatel) softened
1/4 cup milk
1/4 lb butter softened
parmesan cheese

Drain the artichoke hearts.  If using part marinated and part hearts in water, drain both and mix well. 
Spread over the bottom of a casserole dish
Squeeze all the water out of the spinach, and spread evenly on top of the artichoke hearts.  Pat lightly.
In a separate bowl, mix the softened cream cheese, butter and milk by hand until smooth.  DON'T USE BLENDER.
Spread creamy mixture carefully on top of the spinach
Sprinkle with pepper and then generously with parmesan cheese

Bake at 325 F for 30 minutes covered, then remove cover and bake 15 minutes longer til top has a slight brown to it.

Cool slightly and serve