Greek Potato Casserole

• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup plain yogurt
• 1 package (4 ounces) crumbled tomato and basil feta cheese
• 3 tablespoons pitted Greek olives, chopped
• 2 tablespoons minced chives
• 1 teaspoon lemon-pepper seasoning
• 1/8 teaspoon pepper
• 1 package (24 ounces) refrigerated mashed potatoes
• 1/2 cup panko (Japanese) bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1. In a large bowl, combine the first eight ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish.
2. Combine topping ingredients; sprinkle over casserole.
3. Bake, uncovered, at 350u0b0 until golden brown, 40-45 minutes.

water, spinach, plain yogurt, tomato, olives, chives, lemonpepper seasoning, pepper, potatoes, bread crumbs, parmesan cheese, butter, fresh rosemary

Taken from www.tasteofhome.com/recipes/greek-potato-casserole/ (may not work)