3 packages frozen chopped spinach
1 8-ounce package cream cheese
1 can cream of mushroom soup
1/2 cup minced yellow onion
1/2 cup melted butter mixed with Pepperidge Farms herb stuffing
Squeeze excess juice from thawed spinach. Add cream cheese, soup, and onion. Mix well. Pour into greased 13 x 9-inch pan. Toss stuffing in melted butter and sprinkle on top of casserole.
Bake in 350 degree oven for 30 minutes.
Serves 12