1 pkg. frozen chopped spinach, partially cooked
1 can cream of mushroom soup
1 tsp. chopped onion
1/3 c. melted butter
3/4 c. grated sharp Cheddar cheese
1 beaten egg
1 c. Pepperidge Farm herb stuffing
Garnish with tomato slices (add after baking)

Combine in casserole dish. Bake at 350 degrees for 30-45 minutes.