1 (10 oz.) pkg. frozen spinach
1 can mushroom soup
1/2 c. milk
1 1/2 tsp. lemon juice
1 (1 lb.) can salmon, drained
1 c. buttered soft bread crumbs
1 c. shredded sharp cheese

Cook spinach in unsalted water until tender. Drain well. Place in greased 10 x 6 x 2 baking dish. Blend soup with milk. Heat to boiling, add lemon juice and salmon. Pour over spinach. Mix bread crumbs and cheese and sprinkle over casserole. Bake at 375 degrees for 20 minutes.