From Paulette Vickery's Recipe Collection

BB: SPINACH AND ARTICHOKE CASSEROLE

vegetables

2 pkg chopped spinach
1 can artichoke hearts, 14oz
5 each egg beaters, beaten
1 teaspoon light salt
1 teaspoon pepper
12 teaspoon crushed garlic, in a jar
1/2 teaspoon savory
1/2 teaspoon thyme
1 each onion, grated
1/2 cup chopped parsley
1 1/2 cup cheddar or motzarella cheese

Cook and drain spinach. Drain artichoke hearts. Arrange artichoke hearts in the bottom of a 9 inch square glass casserole dish that has been sprayed with pam. Mix the rest of the ingredients accept the cheese. Pour over the artichoke hearts. Top with cheese. Cook at 350 degrees, 35 minutes or until bubbley. Per serving: fat 0.3 G, cholesterol 0 MG, fiber 3 G, calorries 70, 4 percent from fat, protein 8 G, carbohydrate 10 G, sodium 170 MG.

Yield: 9 servings





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