Creamy Spinach-Artichoke Casserole

1 jar (6 1/2 oz) marinated artichoke hearts
1/4 pound mushrooms, thinly sliced
2 Tbs dried minced onion
1 clove garlic, minced or pressed
2 packages (10 oz each) frozen chopped spinach, thawed
1 can (10 1/2 oz) condensed cream of mushroom soup
1/2 cup sour cream
2 eggs, beaten
1/4 tsp oregano leaves
1/4 tsp white pepper
1/2 tsp lemon juice
1 cup seasoned bread crumbs

1) Drain artichoke hearts, reserving marinade; set artichokes aside. Place marinade in a wide frying pan and add mushrooms, onion and garlic. Cook over medium-high heat, stirring occasionally, for 3-4 minutes. Remove pan from heat.
2) Squeeze spinach to remove moisture. Add spinach to mushroom mixture along with soup, sour cream, eggs, oregano, pepper and lemon juice. Stir until well blended.
3) Spoon half the spinach mixture into a greased 1 1/2 quart shallow casserole. Arrange artichokes on top and spoon remaining spinach mixture over them. Sprinkle breadcrumbs over the top. Bake, uncovered, in at 325F for 35 to 40 minutes or until custard is set. Let stand for 5 minutes before serving.

Review: Ha, this recipe originally called for "crushed croutons." Hmm, seasoned breadcrumbs, anyone? I really felt like this didn't make enough food, even when I doubled the sour cream. Yet, when I began shoveling it into my mouth, I found it to be quite filling. I was pleasantly surprised. Though I will double the ingredients next time, just to have twice the yumminess.