20 oz. frozen chopped spinach
2 tbsp. butter
1 sm. onion, chopped
1/2 lb. mushrooms, sliced
4 eggs
1/4 c. fine dry bread crumbs
10 3/4 oz. condensed cream of mushroom soup
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
1/8 tsp. basil
1/8 tsp. oregano

Place spinach in a wire strainer; rinse under hot water to thaw, then press out all water; set aside.

Melt butter in a frying pan over medium heat; add onion and mushrooms; cook, stirring until onion is limp.

In a bowl, beat eggs with a fork; then stir in bread crumbs, mushroom soup, 2 1/2 tablespoons cheese, pepper, basil, oregano, drained spinach and the onion mixture until blended.

Turn into a well greased 9 inch square baking dish. Sprinkle with remaining cheese. Bake uncovered, at 325 degrees, 35 minutes or until set when lightly touched. Serve warm or cold, cut into small squares.