2 tbsp. (1/4 stick) butter, melted
2 c. corn flake cereal, crushed to 1 c.
1/4 c. grated Parmesan cheese
1/4 tsp. onion powder
1 pkg. (8 oz.) cream cheese
1 can (5 oz.) evaporated milk
2 tsp. lemon juice
1/2 tsp. seasoned salt
Dash of pepper
2 cans (4 oz. each) sliced mushrooms, drained
1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, cooked and drained

Preheat oven to 350 degrees. Melt butter in skillet. Add cereal, Parmesan cheese and onion powder. Set aside. In saucepan combine cream cheese, evaporated milk, lemon juice, seasoned salt, pepper and 1/3 cup mushroom liquid. Cook and stir over low heat until smooth.

Add egg. Cook stirring constantly, until sauce thickens. Stir in mushrooms and spinach until well blended. Pour into shallow 1 1/2 quart casserole dish. Sprinkle cereal over casserole. Bake 15 to 20 minutes or until lightly browned and bubbly.