2 pkg. (10 oz. each) frozen chopped spinach
3 tbsp. butter
1 sm. onion, chopped
1/4 lb. mushrooms, sliced
4 eggs
1/4 c. fine dry bread crumbs
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. grated Parmesan cheese
1/8 tsp. each of pepper, dry basil, and oregano leaves

Place spinach in a wire strainer, rinse under hot water and thaw, then press out all of the water; set aside. Melt butter in a frying pan over medium heat; add onion and mushrooms and cook, stirring, until onion is limp.

In a bowl, beat eggs with a fork; then stir in bread crumbs, mushroom soup, 2 tablespoons of cheese, pepper, basil, oregano, drained spinach and onion mixture until blended. Turn into a well greased 9 inch square baking pan, sprinkle with remaining cheese.

Bake, uncovered, in a 325 degree oven for 35 minutes or until set when lightly touched. Cool slightly; then cover and refrigerate. Cut into 1 inch squares and serve cold. Or, reheat in a 325 degree oven for 10 to 12 minutes. Makes about 7 dozen appetizers.

I used a regular baking pan for a sheet cake.