2-10 oz. pkgs. frozen chopped spinach, thawed 2 T. instant minced onion 1 can tuna, drained 6 hard-cooked eggs, sliced 2-10 3/4 oz. cans cream of mushroom soup 1 C. sour cream Salt and pepper 1/4 C. melted butter 2 C. soft breadcrumbs (about 4 slices)
Squeeze spinach to remove excess liquid. Spread spinach evenly in a greased 2 1/2-quart casserole. Sprinkle with onion, tuna and eggs. Mix mushroom soup and sour cream. Pour mixture evenly over eggs. Mix melted butter and crumbs; sprinkle over top of casserole. Bake in preheated oven at 350F for 30 to 35 minutes or until golden brown and bubbly.