Artichoke-Spinach Casserole - dairy

8 oz marinated artichoke hearts, drained
(2 small jars - Save the marinade for salad
dressing.)
20 oz cooked spinach, drained and squeezed dry.
(Use 2 packages of thawed frozen spinach,
or 1 1/2 lbs cooked fresh spinach)
8 oz cream cheese, softened
2 Tbsp butter, softened
1/2 cup grated parmesan cheese

Preheat oven to 350 deg F. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer.

Top with spinach.

Cream together the cream cheese, butter and cheese, and spread evenly on top.

Bake covered for 30 minutes, then uncovered for 10 minutes.

Serves 4