Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Spinach Casserole

4 pkgs. (10 oz each) frozen chopped spinach
1/2 lb. fresh mushrooms, sliced
3/4 cup butter
1/2 cup mayonnaise
1 cup sour cream
1 cup freshly grated Romano cheese
1 can (8 1/2 oz) artichokes, drained and quartered
2 tomatoes, sliced thin
2/3 cup fresh bread crumbs

Cook spinach according to directions and drain. Saute mushrooms in 3/4 cup butter. Combine mayonnaise, sour cream and 2/3 cup Romano cheese; stir in spinach, mushrooms and artichokes. Turn into buttered 9x13 inch pan. Arrange tomatoes on top. Melt remaining butter; stir in bread crumbs and remaining cheese. Sprinkle on top of casserole.

Bake at 350*F for 30 minutes.

Serves 10-12.

May be made a day ahead, refrigerated, then baked for approximately 40 minutes.

Betty Zillick, Breensburg, IN