Ingredients
2 8-ounce packages cream cheese, softened
2 10-3/4 ounce can condensed cream of mushroom soup
4 10-ounce packages frozen chopped spinach, thawed and well-drained
2 2.8-ounce french-fried onions
2/3 cups crushed saltines
1/4 cup butter
Preparation
In a bowl, beat cream cheese until smooth. Add soup; mix well. Stir in spinach and onions. Transfer to a greased 2-1/2 quart baking dish. Combine cracker crumbs and butter, sprinkle over spinach mixture. Bake uncovered, at 325’ for 30-35 minutes or until heated through.
