2 (10 oz.) pkg. frozen chopped spinach
1 (10 3/4 oz.) can cream of mushroom soup
2 eggs
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped green onion
1/4 c. chopped nuts, toasted
2 tbsp. grated Parmesan cheese

Place spinach in 1 1/2-quart microwave-safe casserole. Cover. Microwave on High for 8 minutes or until spinach is heated through, stirring twice during cooking. Drain well. Stir in soup until smooth. Stir in remaining ingredients until well blended. Microwave, uncovered, on High for 12 minutes or until set in center, rotating dish twice during cooking.

Serves 6.