1/2 lb. sliced fresh mushrooms
1 c. chopped onions
1 tbsp. vegetable oil
1 (10 oz.) pkg. frozen spinach
6 lg. eggs
2 (6 oz.) jars marinated artichoke hearts, drained
1 1/2 c. (6 oz.) grated sharp Cheddar cheese

Slice mushrooms and saute with onions in oil. Thaw spinach and drain well (allow 3-4 hours). Beat eggs lightly and combine with spinach, artichoke hearts, mushrooms, onions, and cheese. Bake in a covered, buttered 1 1/2 quart casserole at 350 degrees for 45 minutes.