What an appropriate name for this recipe since one of the ladies at church made this last week for our appreciation luncheon for our ministers. Everyone was raving about this dish. Mary Krol, my friend, thanks so much for letting me share this.
This can also be made ahead and refrigerated.
Serves 10 - Can easily be cut in half
4 10-ounce packages of frozen chopped spinach
1/2 pound sliced fresh mushrooms
2 tablespoons butter or olive oil
1/2 cup good mayonnaise
1/2 cup sour cream
1/2 cup freshly grated parmesand cheese
18-ounces (drained weight) artichoke hearts - drained and quartered
3 or 4 large tomatoes. If not in season use two cans stewed tomatoes - drained
1/4 cup butter
1/2 cup bread crumbs, flavored if you wish
Salt and pepper
Cook spinach according to package directions and drain well-pressing all liquids out. Saute' mushrooms in butter or oil. Combine mayo, sour cream and parmesaan cheese. Stir in artichoke hearts, spinach and mushrooms.
Pour all into a greased 9x13-inch glass dish. Slice tomatoes 1/4 to 1/2-inch thick and place on top. If Using canned tomatoes, distribute evenly. Salt and pepper to taste. Brown bread crumbs in butter and sprinkle over all. Can also substitute dried onions if desired.
Bake at 325 degrees F. for at least 30 minutes or until heated through. If made ahead and refrigerated, bake at 350 degrees F for about 50 minutes.
Leftovers are great reheated in the microwave.
I will be sharing this at Tuesdays at the Table. Come join us.