4 (10 ounce) packages frozen chopped spinach
1/2 pound fresh mushrooms, sliced
3/4 cup butter, divided ( ¼ cup and ½ cup )
1/3 cup mayonnaise
2/3 cup sour cream
1 cup freshly grated Parmesan cheese, divided ( 2/3 cup and 1/3 cup )
1 (8 ½ ounce) can artichokes, drained and cut up
3 medium tomatoes ( or use 6 Roma plum tomatoes), sliced
2/3 cup fresh French bread crumbs
Cook spinach according to package directions; drain. Sauté mushrooms in ¼ cup butter. In a large bowl, combine mayonnaise and sour cream and 2/3 cup Parmesan cheese; stir in spinach, mushrooms and artichokes. Turn mixture into a buttered 13 x 9 x 2-inch casserole pan or dish. Arrange tomato slices across the top. Melt the remaining ½ cup butter and add to a small bowl containing the breadcrumbs and remaining 1/3 cup Parmesan cheese. Sprinkle the crumb mixture over the casserole.
Bake in a preheated 350-degree oven 20 to 25 minutes or until breadcrumbs appear lightly browned.
Yields 10 –12 servings.
(* This casserole can be made in advance prior to baking).