Spinach Casserole

2 (10-ounce) packages frozen chopped spinach, thawed
1 can Durkee French Fried Onions
1 (10¾-ounce) can cream of mushroom soup, undiluted
½ teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup shredded cheddar cheese

Preheat oven to 350º F.

Squeeze water from spinach with hands. Place in paper towel and squeeze out any remaining water. Combine spinach, Durkee fried onions, cream of mushroom soup, salt and pepper. Mix well. Pour into a greased 1½-quart casserole dish. Bake at 350º F for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 5 minutes, or until cheese is melted. Yield: 6 servings.

Note: The spinach mixture makes an excellent stuffing for tomatoes or mushrooms.