Spinach Cheese Casserole

• 20 oz. frozen spinach
• 4 oz. lite cream cheese
• 1 can cream of mushroom soup
• 1/3 c. diced onion
• 1 stick Fleischmann's lite margarine
• 1 pkg. (20 to 25) Ritz type crackers (I use wheat)

1. Cook spinach just until barely tender.
2. Rinse and drain to as dry as possible, lightly pressing between paper towels if necessary.
3. Set aside in large bowl.
4. Melt 4 ounces cream cheese in the mushroom soup, stirring carefully so it doesn't scorch. Stir in the onion and add whole mixture to spinach.
5. Stir well and set aside. Use rolling pin to crush crackers between 2 pieces of waxed paper. Melt margarine and stir in cracker crumbs.
6. Pour spinach mixture into casserole dish and top with cracker mixture, spreading evenly.
7. Bake in preheated 350u0b0 oven until bubbly, about 20 minutes.

frozen spinach, lite cream cheese, cream of mushroom soup, onion, margarine, type crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=998899 (may not work)