4 slices bacon
2 (10 oz.) pkgs. frozen chopped spinach, thawed and well drained
1 1/2 c. commercial sour cream
1 (.25 oz.) env. onion soup mix
1/3 c. grated Parmesan cheese

Fry bacon until crisp; drain on paper towels. Let cool. Crumble and set aside. Combine spinach, sour cream, and soup mix, stir well. Spoon into a lightly greased 1-quart casserole. Sprinkle cheese over spinach mixture. Bake at 350 degrees for 30 minutes. Top with crumbled bacon. Yield: 6 servings.