Creamy Spinach Bake

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
• 2 cans (2.8 ounces each) french-fried onions
• 2/3 cup crushed saltines (about 16 crackers)
• 1/4 cup butter, melted

Directions

• 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. Yield: 10 servings.

*Recipe found here. (Actually, I found it in the magazine, but copied and pasted from there for my own ease.)

** I halved the recipe and it still made plenty for our family.