Spinach and Artichoke Casserole

We first tried this dish one Thanksgiving at my Aunt Diana and Uncle Robert's house. Aunt Diana's sister, Martha Ann, brought this dish and we all went nuts over it! Sometimes I think the garlic is the best part.

1 can artichoke hearts, drained and quartered. Reserve 1/2 cup liquid.

1 package frozen spinach, thawed and drained.

1 cup grated Swiss cheese.

1 1/2 cup grated fresh Parmesan cheese.

4 green onions, chopped. Separate white from green.

1/2 cup butter

Salt and pepper to taste

1/4 teaspoon(s) dry mustard

1/3 cup flour

1 1/2 cup milk

1 egg slightly beaten

1 tablespoon(s) bread crumbs

paprika

1. Sauté white part of onion in butter for 5 minutes.

2. Add salt and pepper, mustard, and flour. Stir well.

3. Add artichoke liquid and milk until smooth and thick. Remove from heat.

4. Mix a little of the hot white sauce mixture with egg and add to the white sauce along with 1/2 of both cheeses. Stir until blended.

5. Put artichokes and spinach in 8 X 10 dish and cover with white sauce.

6. Mix together remaining cheese, bread crumbs, green onions and paprika. Put on top of sauce.

7. Bake at 450 degrees for 15-20 minutes.