Servings: 6

2 ( 10-ounce) packages frozen chopped spinach, thawed 2 ( 10-ounce) packages frozen chopped spinach, thawed
 
1 cup cooked rice 1 cup cooked rice
 
1/4 cup sliced green onions ¼ cup sliced green onions
 
1 cup (4 ounces) shredded Swiss cheese 1 cup (4 ounces) shredded Swiss cheese
 
1 (103/4-ounce) can cream of mushroom soup, undiluted 1 (10¾-ounce) can cream of mushroom soup, undiluted
 
3 large eggs, lightly beaten 3 large eggs, lightly beaten
 
1/3 teaspoon salt ⅓ teaspoon salt
 
1/3 teaspoon pepper ⅓ teaspoon pepper
 
1/8 teaspoon dried basil ⅛ teaspoon dried basil
 
1/8 teaspoon dried oregano ⅛ teaspoon dried oregano
 
1/4 cup soft breadcrumbs ¼ cup soft breadcrumbs
 
2 tablespoons grated Parmesan cheese 2 tablespoons grated Parmesan cheese
 
1 tablespoon butter, melted 1 tablespoon butter, melted

o Drain spinach well, pressing between layers of paper towels.
o Combine spinach and next 3 ingredients in a large bowl; set aside. Combine mushroom soup and next 5 ingredients; add to spinach mixture, stirring well. Spoon into a lightly greased 8- inch square baking dish.
0 Combine breadcrumbs, Parmesan cheese, and melted butter; sprinkle over spinach mixture.
oBake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes before cutting into squares; serve immediately.