Spinach-and-Artichoke Casserole

• 1 tablespoon butter for greasing baking dish, 1/2 cup butter, melted, for casserole, plus 1 tablespoon, melted, for topping
• 2 (10-ounce) packages frozen chopped spinach
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon fresh lemon juice
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 cup coarse Ritz cracker crumbs (about 10 crackers)

1. Preheat oven to 350 degrees.
2. Butter a shallow 2-quart casserole.
3. Cook the spinach according to the package directions, drain well and place in a mixing bowl.
4. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.
5. Scatter the artichoke quarters evenly over the bottom of the greased casserole dish.
6. Cover with the spinach mixture and smooth the top.
7. Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes.
8. Cool about 5 minutes and serve.

butter, spinach, cream cheese, lemon juice, hearts, cracker crumbs

Taken from cooking.nytimes.com/recipes/475 (may not work)