2 pkgs. (10 ounces each) frozen chopped spinach, partially thawed
1 can (10 1/2 ounce) cream of mushroom soup
1 can (3 1/2 ounce) French fried onions
2 tablespoons grated Parmesan cheese
Place spinach in saucepan and cover. Cook over medium heat. Once vapor seal occurs turn heat off and cook for 8 to 10 minutes. Drain thoroughly and place in baking dish. Add soup and half of the onions. Stir thoroughly; top with remaining onions and sprinkle with cheese. Bake in oven at 350ºF for 20 minutes.