Ingredients
2 packages (8 ounces each) cream cheese, softened2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted4 packages (10 ounces each) frozen chopped spinach, thawed and well drained2 cans (2.8 ounces each) french-fried onions2/3 cup crushed saltines (about 16 crackers)1/4 cup butter, melted
Preparation
In a large bowl, beat the cream cheese until smooth. Beat in soup. Stir in spinach and onions.
Transfer to a greased 2-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over spinach mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through.
