2 pkgs. frozen, chopped spinach, thawed and drained
2 tbsp. minced onion
1 (12 oz.) can tuna, drained
6 hard cooked eggs, sliced
2 cans cream of mushroom soup
1 cup sour cream
salt and pepper
1/4 cup (1/2 stick) butter, melted
2 cups soft bread crumbs (approx. 4 slices)

Squeeze spinach to remove excess liquid. Spread spinach evenly in a greased 2-quart casserole dish. Sprinkle with onion, tuna and eggs. Mix sour cream and soup. Pour mixture evenly over eggs. Mix melted butter and crumbs and sprinkle evenly over top of casserole.

Bake at 350°F for 35 minutes.