Wednesday, November 29, 2006


2- 8oz cream cheese, softened
2 cans cream of mushroom soup, undiluted
4-10 oz pkgs. frozen chopped spinach, thawed and drained
2 small or 1 large can French fried onions
2/3 cup crushed saltines
1/4 cup melted butter or margarine

Beat cream cheese until smooth, add soup and mix well. Stir in onions and spinach. Transfer to a greased 2 ½ quart baking dish. Combine cracker crumbs and melted butter.Sprinkle on top. Bake uncovered at 325 degrees for 30-35 minutes. Can be made ahead of time. Keep in refrigerator and bake about 1 hour to make up for starting off cold.

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