Spinach Casserole
(Lisa Maul)

I received this recipe November 2, 2005. Lisa said that she has been making this recipe for Thanksgiving Dinner after she was first introduced to it a couple of years ago by her sister-in-law's sister-in-law at a family Thanksgiving dinner.  You can use frozen spinach, or my favorite fresh cooked and drained triple-washed baby spinach.  

1/2 cup butter

8-oz. package cream cheese

garlic powder (pinch or more, as desired)

20-oz.frozen chopped spinach, thawed and well drained

3 (12-oz.) jars artichoke hearts, drained

8-oz. can sliced water chestnuts, drained

Parmesan cheese for sprinkling on top

In a quart saucepan over low heat, melt the butter, stir in the cream cheese and garlic powder.  Mix until smooth.  Remove from heat.  In a 2-quart casserole dish, make a layer of artichoke hearts, a layer of spinach, a layer of cream cheese mixture, and a layer of water chestnuts.  Sprinkle with Parmesan cheese and bake in 350 degree oven for 15 to 20 minutes.