2 packages chopped spinach, thawed and cooked (fresh - 1 lb.)
2 cans mushroom (or cream of celery) soup
2 tablespoons grated onion
2-1/2 cups (8 oz.) Pepperidge Farm herb stuffing
1/2 cup butter or margarine
1/2 cup grated sharp cheese (can be omitted)
2 beaten eggs

Drain cooked spinach well.
Add cheese, butter, onion, eggs, soup and 2 cups of stuffing mix.
Mix well.
Put in two quart casserole dish.
Add 1/2 cup stuffing mix on top.
Bake at 350 degrees for 30 minutes.

Note: I have also added 1/2 cup fresh mushrooms to this recipe.