Artichoke-Broccoli Casserole

• 2 (6 oz.) jars marinated artichokes, chopped bite size
• 2 (10 oz.) pkg. frozen chopped broccoli
• 2 (6 oz.) pkg. cream cheese
• 2 Tbsp. butter or margarine
• 2 (4 oz.) cans sliced mushrooms, drained
• 1/2 c. Parmesan cheese
• 1/8 tsp. black pepper
• 1/2 tsp. paprika

1. Cook broccoli according to directions; drain.
2. Spread casserole (1 1/2-quart) with mushrooms.
3. Drain artichokes.
4. Pour juice over mushrooms.
5. Line artichokes evenly in casserole.
6. Layer broccoli evenly over all.
7. Blend cream cheese, milk and butter until soft.
8. Spread over broccoli and add black pepper.
9. Blend Parmesan cheese with paprika and top casserole evenly. Refrigerate at least 24 hours.
10. Cook 30 minutes, covered, and 10 minutes, uncovered, at 350u0b0.

artichokes, broccoli, cream cheese, butter, mushrooms, parmesan cheese, black pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553361 (may not work)