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Tomato Spinach Casserole

1 (10 oz.) pkg. frozen chopped spinach
2 lg. tomatoes, sliced
1/2 c. shredded Parmesan cheese
1 tbsp. lemon juice
2 tbsp. sour cream

Cook spinach according to package directions, drain. Spread spinach in bottom of well-buttered, shallow, 8-inch casserole dish or pie pan. Sprinkle with lemon juice, and dot with sour cream. Top with sliced tomatoes, arranging them in overlapping layers over spinach. Sprinkle with cheese. Bake at 375 degrees until bubbly and hot, about 25 minutes.
Yield: 4 servings. .
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