Creamy Spinach Rice



2 packages cream cheese (8 oz each) -- softened


2 cans condensed cream of mushroom soup* -- undiluted

4 packages frozen chopped spinach (10 oz each) -- thawed/well

drained

2 cans french-fried onions (2.8 oz each)

2/3 cup saltines (about 16 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; sprinkle over spinach mixture. Bake, uncovered,

at 325 for 30-35 minutes or until heated through.