2 pkg. frozen, chopped spinach
1 egg, beaten
1 c. Pepperidge Farm Stuffing (shredded style)
1 c. shredded Cheddar cheese
1 can cream of chicken (or mushroom) soup
1 tbsp. chopped onions
1/2 lb. mushrooms
1/4 c. butter

Cook and squeeze spinach to get rid of excess moisture. Cook onions and mushrooms in butter until tender. Mix all ingredients together. Bake in a buttered casserole at 350 degrees for 30 minutes.