2 pkgs. frozen spinach souffle
1/4 c. butter
2 c. sliced mushrooms
1 med. onion, sliced
1 tsp. dried tarragon
1 (9-inch) pastry shell

Partially thaw souffle at room temperature. Melt butter in a saucepan. Add mushrooms, onion and tarragon and saute until mushrooms are tender. Spoon mixture into pastry shell. Carefully spoon spinach souffle over top.

Bake 1 hour at 375 degrees, until souffle is puffed and golden. If necessary, place a strip of oil around the edge of the pastry shell to prevent crust from scorching. Makes 6 to 8 servings.