boxes chopped frozen Spinach. (Thaw Spinach in the microwave and squeeze out most of the water in a colander)
cans Cream of Mushroom Soup.
Cups Shredded White Sharp Cheddar Cheese. (Save some for topping)
Cups Pepperidge Farm Herb Seasoned Stuffing Crumbs (Save some for topping)
medium size onion chopped
stick melted Butter.
Small can of French Fried Onions. (Save some for topping)
Salt and Pepper.
Melt butter on low heat in a medium size pot. Throw in onions and Salt and Pepper to taste. Stir in all other ingredients and mix well on low heat for about 1 minute. Spray some non-stick cooking spray in a 2 Quart casserole dish. Poor mixture into dish. Top casserole with with a mixture of cheese, stuffing crumbs, and canned fried onions. (Melt a couple tablespoons of butter and dribble on topping) Preheat oven 350 degrees. Cover casserole in foil. Bake for 30 mins. Take foil off and bake uncovered for an additional 15 mins to crisp up the crust.