1 pkg. frozen spinach or fresh spinach, washed
2 tbsp. lemon juice
1 tbsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
1 can solid pack tuna
1 (3 oz.) can sliced mushrooms
2 tbsp. butter
2 tbsp. flour
1 bay leaf, crushed
1 egg, slightly beaten

Cook frozen spinach as package directs or fresh spinach in 1/2 inch boiling water until tender crisp. Drain spinach well, season. Drain excess oil from tuna. Drain mushrooms. To mushroom liquid add lemon juice, then enough water to make 1 cup liquid. In small saucepan, melt 2 tablespoons butter, blend in minced onion, flour, salt, pepper and bay leaf, then blend in mushroom liquid. Cook, stirring until thickened and smooth. Beat sauce into egg, then add mushrooms. Arrange spinach in 1 1/2 quart casserole. Top with sauce. Dot with 1 tablespoon butter. Bake 30 minutes in preheated 350 degree oven. Makes 4 servings.