SPINACH AND ARTICHOKE CASSEROL
Regi Dean's Recipes 08/22/99
Vegetables
Nita
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Butter or Margarine	1/2 cup
Cream Cheese-2 pkg.	3oz. ea.
Frozen Chopped Spinach - 2 pkg	10 oz.ea
Jar Artichoke Hearts, drained 	8 oz.
Lemon Juice	1 TBSP.
Parmesan Cheese	1 TBSP.
Pepper	1/4 tsp.
Seasoned Breadcrumbs	1 TBSP.
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Cook spinach according to package directions, drain well.  Set aside.

Combine butter and cream in a saucepan  Cook over low heat, stirring 
constantly until butter is melted and cream cheese is softened.

Combine spinach, artichoke hearts, cream cheese mixture,  pepper 
and lemon juice,  stir well.  Spoon into a lightly greased 1 1/2 quart 
casserole dish, sprinkle with cheese and breadcrumbs.  Bake at 325* 
for 30 min. or until bubbly.  
YIELD:  8 servings.