4 (10 oz.) pkg. frozen, chopped spinach, thawed
1 (2 3/4 oz.) box dry onion soup mix
1 pt. sour cream
1 c. seasoned bread crumbs
4 eggs, beaten
Swiss cheese, shredded


Drain the spinach in a sieve; do not press out water. Combine the spinach, soup mix, sour cream and bread crumbs; mix well. Blend in the eggs. Pour into a greased 2 1/2-quart casserole. Top with cheese. Bake at 350° for 45 minutes. Makes 10 to 12 servings.