2 (10 oz.) pkg. frozen spinach
3 c. herb seasoned stuffing mix
1 finely chopped onion
6 sm. beaten eggs
1 c. melted butter
1/2 c. Parmesan cheese
1 1/2 tsp. garlic salt
1 tsp. thyme
1 tsp. pepper

Cook spinach as directed, drain and squeeze. Combine spinach with rest of ingredients. Stir and pour into large slow cooker. Bake all day on low. Casserole will look like a souffle, light and airy. It is done when pick inserted in middle comes out clean. (If using oven, bake at 350 degrees for about 45 minutes.