6 1/2 oz. marinated artichoke hearts
1/4 lb. sliced mushrooms
1/2 c. chopped onion
1 clove minced garlic
20 oz. frozen chopped spinach, thawed & drained
10 1/2 oz. can cream of mushroom soup
1/2 c. light sour cream
2 eggs, slightly beaten
1/4 tsp. oregano
1/4 tsp. nutmeg
1/4 tsp. white pepper
1 tsp. lemon juice
3/4 c. crushed seasoned croutons
2 tbsp. toasted sesame seeds

Drain artichoke hearts, reserving marinade; set aside. Place marinade in a frying pan and add mushrooms, onion and garlic. Cook over medium heat, stirring, until onions are clear. Remove pan from heat.

Squeeze spinach to remove excess moisture. Add spinach to mushroom mixture along with soup, sour cream, eggs, oregano, nutmeg, pepper and lemon juice. Stir until well blended.

Spoon half the spinach mixture into a greased 2 quart casserole. Arrange artichokes on top and cover with remaining spinach mixture. Sprinkle croutons and sesame seeds over top. Bake, uncovered, in a 325 degree oven for 40 minutes. Let rest for 5 minutes before serving. Makes 6 servings.