Cheesy Spinach Artichoke Potatoes

 2 lb frozen boxes chopped spinach, thawed and squeezed out

3 cans artichoke hearts, chopped

1 jar sun-dried tomatoes, drained and chopped, optional

1 8 oz block cream cheese, softened

2 cups sour cream

2 cups mayo

1 can cream of chicken soup

1 egg, beaten

2 tsp minced garlic

1 tsp black pepper

2 tsp Italian seasoning

1 tsp cayenne pepper

2 c shredded Italian cheese blend, divided

1 c Parmesan Romano cheese, divided

1 pkg frozen hashbrown potatoes

Combine cream cheese, sour cream, mayo, cream of chicken soup and egg. Add seasoning. Add 3/4 of bag of Italian cheese blend and 1/2 c Parmesan cheese. Separate the spinach and add to mix. Stir in artichoke hearts and sun-dried tomatoes. Stir in potatoes. Put in large buttered casserole dish. Sprinkle with remaining Italian cheese blend and Parmesan cheese. Bake for 45 minutes.