2 (10 oz.) frozen chopped spinach
3 tbsp. butter
1 sm. onion, chopped
1/2 lb. sliced mushrooms
4 eggs, beaten
1/4 c. bread crumbs
1 (10 oz.) can cream of mushroom soup
1/4 c. grated Parmesan cheese
1/8 tsp. basil
1/8 tsp. pepper
1/8 tsp. oregano

Place spinach in strainer and rinse with hot water to thaw. Press out water and set aside. Melt butter and saute onions and mushrooms.

Blend soup, crumbs and eggs. Add spices, sauteed vegetables and spinach. Mix well. Bake in 9 inch square pan. Sprinkle with cheese and bake for 35 minutes. Serves 8-10.