Spinach and Artichoke Casserole

Spinach and Artichoke Casserole

Ingredients:
spinach, raw
artichokes, (globe or french), raw
cream, fluid, heavy whipping
salt, table
spices, pepper, black
cheese, parmesan, hard
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d

Directions:
Preheat oven to 350 degrees.
Thaw and squeeze dry 2 10 oz.
pkgs.
frozen spinach.
Drain canned artichokes and chop.
Grate parmesan.
In a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan.
In another bowl, with mixer at medium speed, beat cream cheese until fluffy, occasionally scraping bowl.
Reduce speed to low and gradually add milk, mixing just until well blended.
Spoon spinach mixture into shallow 1 1/2 quart casserole or 8" by 8" glass baking dish.
Pour cream cheese mixture evenly over spinach mixture.
Sprinkle with remaining 1/3 cup parmesan.
Bake 25-30 minutes or until edges bubble and top is golden.