SPINACH ARTICHOKE BAKE (Submitted by Ricky Allen Fortune)

THIS IS GREAT SPINACH-ARTICHOKE BAKE U WILL NEED 2{10-OUNCE} PACKAGES OF FROZEN CHOPPED SPINACH 1{141/2-OUNCE} CAN ARTICHOKE HEARTS. UNDRAINED 1/2 CUPS FINELY CHOPPED ONION 1/4CUPS OF BUTTER OR MARGARINE. MELTED 1{8-OUNCE} OF SOUR CREAM 1/4 TEASPOON SALT. 1/4 TEASPOON PEPPER 1/2 CUPS OF FRESHLY GRATED PARMESAN CHEESE. ...DIVIDED. COOK SPINACH ACCORDING TO PACKAGE DIRECTIONS DRAIN WELL. PRESSING BETWEEN LAYERS OF PAPER TOWELS TO REMOVE EXCESS MOISTURE; SET ASIDE. DRAIN ARTICHOKE HEARTS. RESERVING 1/4 CUP OF LIQUID. CHOP ARTICHOKE HEARTS SAUTE ONION IN BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT UNTIL TENDER. GENTLY STIR IN SPINACH. ARTICHOKES HEARTS, RESERVED LIQUID, SOUR CREAM, CREAM, SALT, PEPPER, AND 1/4 CUP PARMESAN CHEESE SPOON INTO A LIGHTLY GREASED 1/1/2-QUART CASSEROLE; DISH SPRINKLE WITH REMAINING 1/4 CUP PARMESAN CHEESE. BAKE UNCOVERED, AT 350FOR 25 TO 3O MINUTES. MAKES 6 SERVINGS IT IS SO GOOD. U NEED TO TRY IT,