1 c. Savory Crunch (below)
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 tsp. Worcestershire sauce
4 oz. mushrooms, sliced (about 1 1/2 c.)
Lemon wedges

Heat oven to 400 degrees. Prepare Savory Crunch. Mix spinach, soup and Worcestershire sauce in ungreased pie plate; arrange mushrooms on top. Sprinkle Savory Crunch evenly over mushrooms. Bake, uncovered until hot and bubbly, about 20 minutes. Serve with lemon wedges. Makes 5 to 6 servings.

SAVORY CRUNCH: Heat oven to 400 degrees. Mix 1 cup Bisquick baking mix, 1 cup wheat germ, 1 cup grated Parmesan cheese and 1/4 teaspoon garlic powder; cut in 1/2 cup firm butter thoroughly. Spread in ungreased rectangular pan, 13"x9"x2". Bake, uncovered until golden brown, 18 to 20 minutes. Stir with fork to crumble; cool. Store in tightly covered container in refrigerator. Makes about 3 1/2 cup crunch.