12 1/2 oz. tuna
2 (10 oz.) pkg. frozen, chopped, spinach, well drained
6 hard-cooked eggs, sliced
2 (10 oz.) cans cream of mushroom soup
1 c. dairy sour cream
2 tbsp. instant onion
1/4 c. butter, melted
2 c. soft bread crumbs (4 slices)
1/4 tsp. pepper

Spread spinach in a greased 9x13 inch casserole dish. Sprinkle with onion, tuna, and pepper. Lay sliced eggs on top. Mix soup and sour cream together and pour over top. Sprinkle with butter and crumbs mixture. Bake at 350 degrees for 30-40 minutes. Serves 8.