1 lb. fresh spinach
4 tablespoons butter
4 eggs
1 medium onion, chopped
1 pound mushrooms, sliced
½ cup Italian bread crumbs
1 can of cream of mushroom soup
¾ cup parmesan cheese
½ teaspoon basil
½ teaspoon Italian seasoning or parsley
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon garlic salt

Directions

Quick steam spinach. Melt butter in saucepan and sauté mushrooms and onion together. Beat eggs, add crumbs, soup, ¼ cup Parmesan cheese, onions, mushrooms, and spinach. Stir together, Pour into 12 inch casserole pan. Top with the rest of Parmesan cheese. Bake in 325 oven for 30 to 40 minutes.