1/4 c. butter
1/4 c. chopped onion
1 lb. fresh mushrooms
2 (10 oz.) pkgs. frozen chopped spinach, cooked and drained
1 c. grated Monterey Jack cheese
1 tsp. salt
1/4 tsp. garlic salt
1/2 can sliced water chestnuts
Bread crumbs to cover top of casserole (optional)

In a medium skillet, melt the butter. Add the onion and mushrooms and saute five minutes. Stir in the remaining ingredients except bread crumbs and transfer mixture to a 9 x 9 inch baking dish. Cover with bread crumbs. Bake at 350 degrees for 20 minutes. Serves 6 to 8. Note: I like to make my own bread crumbs from sour dough bread. Delicious!