4 blocks frozen spinach
2 cans quartered artichoke hearts, drained and chopped
1 T butter
1 cup diced onion
8 oz cream cheese
1 cup parmesan
1 cup Mozzerella
1/2 cup cream
4 T butter
1/2 tsp. hot sauce
1/2 tsp. garlic powder
1/2 cup buttered bread crumbs
Salt and Pepper to taste


Saute onion in 1 T butter until soft. Place in a large mixing bowl. Add artichoke hearts, cream cheese, Parmesan, Mozzerella, cream, butter hot sauce and garlic powder. Mix well. Cook spinach according to package directions. Drain well and add to mixing bowl. Season with salt and pepper. Place in a greased, 1.5-2 quart mixing bowl. Top with buttered bread crumbs.

Bake at 350 until hot. If freezing allow to cool then cover and refrigerate. Once casserole is cool place in freezer.

To reheat defrost in refrigerator overnight. Reheat in a 350 degree oven covered for 20 minutes then uncover and continue cooking until hot. 30-40 minutes total cooking time.