2 pkgs. frozen spinach
2 cans cream of mushroom soup
1 (8 oz.) pkg. cream cheese, cut into 1/4" pieces
1 can French fried onion rings

Cook spinach according to directions; drain. While spinach is still hot, mix the soup and chunks of cream cheese with it. Mix some of the onions, reserving some for the top. Bake at 350 degrees for 30 minutes in a buttered casserole. Variation: Add 1 cup Pepperidge Farm stuffing mix to spinach mixture, using some for topping also.