3 pkgs. frozen, chopped spinach
1 1/2 cans cream of mushroom soup
1 1/2 c. mayonnaise
3 eggs, well beaten
3/4 c. chopped red onion
1 1/2 c. grated Cheddar cheese
2 1/4 c. Pepperidge Farm herb seasoned crumbs
1 stick butter, melted

Cook spinach, drain well. Combine soup, mayonnaise, eggs and onion. Blend in spinach, pour into buttered 13 x 9 inch baking dish. Sprinkle with cheese, mix butter with crumbs. Sprinkle crumbs on cheese. Bake at 350 degrees for 35-45 minutes, uncovered.