1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1 (16 oz.) cottage cheese
1 1/2 c. Pepperidge Farm herb stuffing mix
1 onion, chopped
3 eggs
1 c. nuts
Mushroom soup

Mix all together. Let stand 10 minutes. Form patties and brown in little oil. Put patties into casserole dish and cover with one can mushroom soup diluted with 1/2 cup water. Bake at 350 degrees for 25 minutes. Makes about 15 patties.