Spinach Casserole

3 - 10 oz. packages frozen chopped spinach
8 oz. cream cheese
1/2 cup melted butter
1 cup herb flavored bread crumbs (or Pepperidge Farm Herb Seasoned Stuffing)
3/4 tsp sage
1 - 3 oz. can sliced mushrooms, drained
salt & pepper

Preheat oven to 350. Cook spinach according to package directions. Drain well and season with salt and pepper.  Mix spinach with cream cheese and half of the butter.  Add mushrooms.  Pour into greased 1 1/2 quart casserole dish.  Mix bread crumbs or stuffing with remaining butter and sage.  Sprinkle bread crumb mixture over spinach.  Bake uncovered for 30 minutes.  This recipe is Harris family favorite and can convert those who think they don't like spinach!

- Julie