1 1/2 lb. fresh spinach
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. chopped green pepper
1/4 c. butter
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
6 oz. process American cheese, diced
Pinch of garlic powder
1 c. soft bread crumbs, divided

Remove stems from spinach; wash leaves in lukewarm water. Place spinach in Dutch oven (do not add water); cover and cook over high heat 3-5 minutes. Drain spinach well; chop coarsely and set aside.

Saute onion, celery and green pepper in butter until tender. Stir in soup; cook over medium heat, stirring constantly, until thoroughly heated. Add cheese and garlic powder; stir until cheese melts. Stir in spinach and 3/4 cup bread crumbs; pour mixture into a lightly greased 10 x 6 x 2 inch baking dish. Sprinkle remaining 1/4 cup bread crumbs over top; bake at 350 degrees for 15-20 minutes. Yield 6 servings.