View source for Spinach Casserole

From the kitchen of Anne Bode<br>
'''Ingredients'''<br>
2 boxes frozen chopped spinach, cooked<br>
6 oz. grated sharp cheddar cheese<br>
1 can cream of mushroom soup<br>
1 Tbsp. grated onion<br>
1 c. Pepperidge Farms stuffing mix<br>
1 c. sour cream<br>
1 egg, beaten<br>
1/4 c. melted butter<br>
'''Directions'''<br>
In a quart casserole , mix all ingredients except a small handful of cheese reserved for the topping. Bake at 350°F for 30 minutes. Can be kept warm in oven on low if necessary. Good dish for a covered dish where you never know when you will be eating. Will retain it's heat in a carrier with hot pad for over an hour.