2 10-ounce packages frozen chopped spinach, thawed
1 cup cooked rice
1/4 cup sliced green onions
1 cup shredded Swiss cheese (4 ounces)
1 10-3/4 ounce can cream of mushroom soup
3 eggs, lightly beaten
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 cup soft breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Drain spinach well, pressing between layers of paper towels. Combine spinach and next three ingredients in a large bowl; set aside. Combine mushroom soup and next five ingredients; add to spinach mixture, stirring well. Spoon into a lightly greased 8-inch square baking dish. Combine breadcrumbs, cheese and melted butter; sprinkle over spinach mixture. Bake at 325 for 30 minutes or until thoroughly heated. Let stand for 10 minutes before serving. Six servings. From February, 1995 Southern Living magazine.