Spinach Casserole

• 2 (10 oz. each) pkg. frozen spinach
• 1 (8 oz.) pkg. Philadelphia cream cheese
• 1/2 stick butter
• 3 to 4 cloves garlic (put through garlic press)
• salt and pepper to taste
• olive oil
• 1 to 2 cans artichoke hearts
• Parmesan cheese and Italian bread crumbs

1. Boil spinach as directed on package.
2. Drain off excess water in colander.
3. Put spinach back into pot on low simmer.
4. Add Philadelphia cream cheese and butter.
5. Simmer until butter and cheese melted, stirring constantly.
6. Add pressed garlic (adjust more or less to taste), salt and pepper.
7. Simmer 15 minutes, stirring occasionally.
8. Pour into casserole dish enough olive oil to coat bottom of dish.
9. Cut artichoke hearts in half and line bottom of casserole with them.
10. Pour spinach mixture over artichoke hearts.
11. Sprinkle Parmesan cheese and bread crumbs over top.
12. Bake in oven at 300u0b0 for 20 minutes.

frozen spinach, philadelphia cream cheese, butter, garlic, salt, olive oil, hearts, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=556048 (may not work)