Spinach Souffle Recipe

2 packages frozen chopped spinach, thawed and drained
3 T margarine
1 onion chopped (I prefer yellow)
4 eggs
1/4 C plain bread crumbs
1 can cream of mushroom soup
3-4 T parmesean cheese, grated
basil, pepper, oregano to taste

Sautee onion in margerine until golden, set aside. In a large mixing bowl, beat eggs, add bread crumbs, soup, half of the cheese, and
seasonings. Blend well. Add spinach and onion. Pour into greased 9" square pan or glass pie plate. Top with remaining cheese. Bake at 325
degrees for about 30 minuted, or until knife inserte din center comes out clean. Serves 4-6