2 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) carton sour cream
2 tbsp. dry onion soup mix
1 c. (4 oz.) shredded med. Cheddar cheese

Cook spinach according to package directions, omitting salt; drain well.

Combine spinach, sour cream and onion soup mix; mix well. Spoon into a lightly greased 1 quart casserole, sprinkle cheese over spinach mixture. Cover and chill overnight. Remove casserole from refrigerator 30 minutes before baking. Bake at 350 degrees for 30 minutes. Yield: 6 servings.