2	Pgks. (8 oz. each)	Creamed cheese, softened
2	Cans	Cream of Mushroom soup (undiluted)
4	Pkgs. (10 oz. each)	Frozen chopped spinach, thawed and drained well
2	Cans (2.8 oz each)	French fried onions
2/3	Cup	Saltine crackers, crushed
1/4	Cup	Butter or margarine, melted

In a bowl, beat the cream cheese until smooth. Add soup; mix well. Stir in spinach and onions. Transfer to a greased 2 1/2 quart baking dish. Combine cracker crumbs and butter; spinkle over spinach mixture. Bake, uncovered at 325degrees for 30-35 minutes or until heated through.

YIELD: 10 Servings