Spinach Casserole

From the kitchen of Anne Bode
Ingredients
2 boxes frozen chopped spinach, cooked
6 oz. grated sharp cheddar cheese
1 can cream of mushroom soup
1 Tbsp. grated onion
1 c. Pepperidge Farms stuffing mix
1 c. sour cream
1 egg, beaten
1/4 c. melted butter
Directions
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.