2 (10 oz.) pkg. frozen spinach
2 tbsp. finely chopped onions
1 can cream of celery soup
2 eggs, well beaten
1/2 c. grated cheese

Cook spinach as directed on package. Drain well. Add onions, soup, beaten eggs and cheese. Stir until well mixed. Pour into a 2-quart casserole sprayed with non-stick pan spray. Bake at 375 degrees for 20 to 25 minutes until firm.