Green and White Vegetable Casserole

I serve this rich, creamy side dish on special occasions. This recipe comes from the Sunset Cookbook of Favorite Recipes II.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1 (6 ounce) jar  marinated artichoke hearts
• 2  tablespoons butter or 2  tablespoons margarine
• 1  medium onion, chopped
• 1⁄4 teaspoon ground nutmeg
• 3⁄4 teaspoon oregano leaves
• 1 (10 3/4ounce) can  condensed cream of celery soup
• 4  eggs, lightly beaten
• 1⁄8 teaspoon pepper
• 1 (8 ounce) package cream cheese, softened
• 1⁄3 cup  grated parmesan cheese
• 1⁄3 cup milk

Directions

1. Squeeze out as much moisture from spinach as possible; set aside.
2. Drain artichokes, reserving 2 tablespoons of the marinade; chop artichokes and set aside.
3. Heat reserved marinade with butter in a wide frying pan over medium heat.
4. Add onion and cook, stirring, until soft.
5. Stir in spinach, artichokes, nutmeg, oregano, soup, eggs and pepper.
6. Spoon spinach mixture into a greased shallow 2-quart casserole or baking dish, spreading evenly.
7. In a medium-size bowl, beat cream cheese with parmesan cheese and milk; spread evenly over spinach mixture.
8. Bake, uncovered, in a 325° oven for 35 minutes or until center feels firm when lightly touched.