2 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. cream cheese
1 can mushroom soup
1 small can fried onion rings

Topping:

2 c. Ritz crackers
3/4 c. butter
1/2 c. slivered almonds (optional)
2 tbsp. poppy seeds (optional)

Cook spinach according to package directions. Drain well. Add cream cheese and soup. Heat until cream cheese is melted. Pour half of this mixture into a 3-quart casserole. Add onion rings, then the rest of spinach mixture.

Crush Ritz crackers. Melt butter in a heavy skillet and sauté crackers until lightly browned. Spread over casserole and bake at 350°F for about 25 minutes, until bubbly.

For special occasions, add almonds and poppy seeds.