2 (10 oz.) pkgs. frozen chopped spinach
1/2 c. nondairy powdered creamer
3 tbsp. flour
1/2 tsp. salt
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. butter
1 c. boiled chicken broth (may use 2 bouillon cubes to 1 cup boiling water)
1 (5 oz.) pkg. frozen French fried onion rings

Partially thaw spinach; cut each block into about 12 pieces; place in a shallow 1 1/2 quart casserole. Combine creamer, flour and salt; sprinkle over spinach. Top with mushrooms and dot with butter. Pour boiling chicken broth over spinach. Bake in 350 degree oven for 30 minutes; remove from oven and mix well. Top with onion rings; return to oven and continue baking 20/30 minutes longer, or until spinach is tender and onion rings are crisp.