| 1. |
Preheat oven to 350 °F (175 °C) and prep 9"x9" pan. |
| 2. |
Thaw spinach and cool to handling temperature. |
| 3. |
Chop mushrooms and onion, sauté until all moisture is released and gone from the pan. Add seasonings and remove from heat to cool a little. |
| 4. |
While the above is cooking, squeeze spinach as dry as possible. Can wrap thawed spinach in a few layers of clean dish towel and wring. This is very effective but may stain the towel. |
| 5. |
Beat eggs, add spinach, soup, and cheese, stir until mixed. Add cooled mushroom/onion mixture and stir well. |
| 6. |
Place mixture in prepared pan and bake until knife inserted in middle comes out clean, about 45-50 minutes. May take longer if spinach was too moist. |
| 7. |
Let sit for 5 minutes, slice and serve warm. Cover and refrigerate the rest. Can be eaten hot or cold. |
