3 pkg. chopped frozen spinach
1 can cream of mushroom soup
1 onion, grated
2 tbsp. lemon juice
1 c. sour cream
1/2 c. mayonnaise
2 cans artichoke hearts (halved)

Cook spinach, drain. Add remainder of ingredients to spinach and put in 9x13 pan. Top with bread crumbs and Parmesan cheese. Bake for 1/2 hour at 350 degrees.