2 (10 oz.) pkgs. frozen chopped spinach
1 (4 oz.) can mushroom stems and pieces, drained (reserve liquid)
1 (8 oz.) can water chestnuts, drained and sliced
2 tsp. instant minced onion
1 1/2 tsp. salt
1/4 tsp. garlic powder
1 (8 oz.) carton unflavored yogurt (1 c.)

Cook spinach as directed on package except - use mushroom liquid and enough water (not salted) to measure 1/2 cup; drain. Stir in remaining ingredients. Heat over low heat stirring occasionally, just until mixture simmers.

Makes 6 servings.