3 ounces cream cheese, room temperature
10 ounces frozen chopped spinach, thawed and drained well
1 can cream of mushroom soup
1 can French-fried onions
1 stick (1/4 lb.) margarine
Saltine cracker crumbs (1 sleeve, crushed)
Mix cream cheese into spinach until smooth.
Add soup until well mixed and fold in French-fried onions.
Put in Pam-sprayed baking dish.
Melt butter and stir in enough crackers crumbs to absorb butter.
Spread over casserole.
Bake at 350ºF until bubbly and topping is golden.