2 (10 oz.) pkg. frozen chopped spinach
3 c. cooked rice
4 eggs, beaten
1 can cream of mushroom soup
1/4 c. grated Parmesan cheese
Dash nutmeg
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper

Thaw, drain and separate spinach. Toss with rice. Combine eggs, soup and season. Stir into spinach mixture. Turn into greased shallow 2 1/2 quart casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until firm.