1 pkg. frozen chopped spinach
1 can cream of mushroom soup
3 tbsp. butter
1/3 of sm. pkg. herb stuffing
1 chicken bouillon cube
1/3 c. coarsely chopped pecans or walnuts

Cook spinach until tender. Drain well and place in a buttered casserole dish. Pour 1/2 to 1/3 of mushroom soup over it. Heat 1/3 cup of water with butter and bouillon cube. Place herb stuffing in bowl and pour liquid over it. Add nuts and mix well. Top spinach with stuffing mix and bake at 400 degrees for 20-25 minutes. Broccoli may be used instead of spinach.