Creamy Spinach Bake

by Sarah Landes

2 (8 oz.) cream cheese sticks, softened at room temperature
2 cans cream of mushroom soup
4 pkg. chopped frozen spinach
2 (2.8 oz) cans crushed french fried onions
2/3 cup crushed saltines (16 crackers)
1/4 cup melted butter

In a bowl cream cheese until smooth, add soup and mix well. Stir in spinach and onions and put in greased casserole (2 1⁄2 quarts). Combine crackers and butter. Sprinkle over spinach mixture. Bake uncovered 350° for 30-35 minutes (Makes 10 servings).