Spinach-Artichoke Casserole

• 2 (14 oz.) cans artichoke hearts, drained and halved
• 2 (10 oz.) pkg. frozen chopped spinach
• 1/2 c. chopped onion
• 1/3 c. butter, melted
• 1/2 c. sour cream
• 1/4 c. grated Parmesan cheese
• 3/4 tsp. salt
• 3/4 tsp. ground white pepper
• dash of red pepper
• 2 Tbsp. grated Parmesan cheese

1. Arrange artichoke hearts in a lightly greased 8-inch square baking dish.
2. Set aside.
3. Cook spinach according to package directions.
4. Drain well.
5. Cook onion in butter in large skillet over medium heat, stirring constantly until tender.
6. Stir in spinach, sour cream and the next 4 ingredients.
7. Spoon mixture over artichokes; sprinkle with 2 tablespoons Parmesan cheese.
8. Bake, uncovered, at 350u0b0 for 25 to 30 minutes or until thoroughly heated. Serves 8.

hearts, spinach, onion, butter, sour cream, parmesan cheese, salt, ground white pepper, red pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636074 (may not work)