Spinach and Artichoke Casserole

• 2 boxes frozen spinach
• 1 pound mushroom -- sliced
• 1 medium onion -- chopped
• 2 jars marinated artichoke hearts -- with liquid
• 5 eggs
• 1 clove garlic -- crushed
• 3/4 cup Parmesan cheese
• 3/4 cup Cheddar cheese -- shredded
• dash thyme

Defrost and drain spinach, squeezing out excess moisture. Saute mushrooms and onion. Drain one jar artichoke hearts. Slightly beat eggs. Combine all ingredients.
Heat covered at 350F for 30 - 40 minutes. Spinach Casserole Recipe serves 4.
Recipe from "Best of the Best from New England"