4 tsp. dry onion bits or 1/4 c. finely chopped onion, cooked
1/4 tsp. garlic powder or 2 cloves, minced and cooked with onions
2 (4 oz.) cans drained mushrooms, stems and pieces
1 (10 oz.) pkg. frozen spinach thawed well or 1 c. cooked chopped spinach
Dash of salt and pepper (1/8 tsp.)

Set spinach mixture aside and rinse 1 pound thawed, frozen fish fillets (raw).

2 tbsp. and 2 tsp. real mayonnaise (not diet, etc.)
1 lb. and 1 tsp. prepared mustard (jar)
1 lb. and 1 tsp. dry parsley (flakes or leaves)
4 tsp. Parmesan cheese, grated (optional)

Prepare 3-4 pounds fresh lemon juice (not bottled) and set aside. In a large glass casserole dish with lid, spray nonstick Pam to keep food from sticking. Turn oven to 400 degrees (preheat). Lay 1/2 of thawed fish fillets in bottom of greased glass casserole. Spoon spinach mixture on top of the spinach-mushroom mixture.

Top with mayonnaise-mustard mixture. Sprinkle fresh lemon juice atop the mayonnaise mixture. Take care: DO NOT SPRINKLE LEMON ON SPINACH MIX. Cover with lid and place in preheated oven. Cook in 400 degree oven for 20-25 minutes or until fish flakes easily.