1/2 stick butter
4 green onions, tops & bottoms, chopped
1/2 lb. fresh mushrooms, thinly sliced
1 can cream of mushroom soup
8 oz. carton sour cream
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
2 boxes frozen chopped spinach, cooked & drained
1 c. Parmesan cheese

Saute onions and mushrooms in butter until soft. Add remaining ingredients except spinach and Parmesan cheese; simmer until heated through. Do not boil. Combine with spinach. Add salt and pepper to taste. Transfer to a buttered baking dish; top with Parmesan cheese. Bake at 350 degrees for 30 minutes.