• 1 box frozen chopped spinach
• 1 cup of Cream of mushroom soup*
• 1 Tbsp onion, grated
• 1 egg, beaten
• ¼ cup melted butter
• ¾ cup cheddar cheese, grated
• 1 cup Pepperidge Farm dry stuffing, seasoned

Cook spinach, drain well.

Mix all ingredients together.

Put in greased 1 quart casserole. Top with another ¼ cup dry stuffing and dot with butter.

Bake at 350º for 35 minutes.

*See page 86 for the recipe.