Hot Vegetable Casserole - cooking recipe

Ingredients

4 (10 oz.) pkg. frozen chopped spinach
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter (2 Tbsp. sherry)
1/2 c. mayonnaise (low-fat mayo)
1/2 c. sour cream (sour cream substitute)
1/2 c. grated Parmesan cheese (1/3 c.)
2 (14 1/2 oz.) cans artichoke hearts, drained and quartered
salt to taste (no salt)
pepper to taste
3 tomatoes
1/2 c. bread crumbs (3 Tbsp.)
1/4 c. butter (omit)

Preparation

Preheat oven to 325\u00b0.
Cook spinach as directed.
Drain; set aside.
Saute mushrooms in butter.
Combine mayo, sour cream, cheese and blend.
Stir mixture into spinach, add mushrooms and artichoke hearts.
Season with salt and pepper.
Pour into greased 13 x 9 x 2-inch baking dish.
Slice tomatoes 1/2-inch thick and put on top of spinach.
Saute crumbs in butter until golden. Sprinkle over top of tomatoes.
Bake uncovered 20 to 30 minutes or until heated through.