Artichoke & Spinach Casserole

Cheri Clotiaux Stringer (source unknown)
8 servings

A departure from the typical spinach squares, the addition of artichokes and lemon juice are a perfect compliment to this popular potluck dish. (Nov 2000)

1 (8oz) pkg cream cheese

1/4 cup butter

3 (10oz) pkgs frozen chopped spinach, thawed, well drained

2 Tbsp Worcestershire sauce

3/4 tsp salt1/2 tsp garlic powder

1/2 tsp black pepper

1/8 tsp ground red pepper

1/8 tsp hot sauce

1 Tbsp lemon juice

2 (14oz) cans artichoke hearts, drained, cut in half

1/4 - 1/2 cup Italian seasoned bread crumbs 

Combine cream cheese and butter in a large saucepan; cook over low heat, stirring constantly, until mixture melts. Stir in spinach and next 7 ingredients. Set aside.

Place half of artichokes in a lightly greased shallow 2-quart baking dish; top with half of spinach mixture. Repeat layers. Sprinkle with bread crumbs. Bake at 350˚F for 30 minutes.

NOTE: To create a main course, just add cooked chicken.