Spinach Souffle - cooking recipe

Ingredients

2 pkg. frozen, chopped spinach, cooked and drained
1 can undiluted cream of mushroom soup
4 to 6 eggs, well beaten
1/2 tsp. nutmeg
salt, if desired
2/3 c. Romano or Parmesan cheese

Preparation

Beat eggs, soup, nutmeg and salt until frothy; add cheese. Mix well and start adding well drained spinach until all is mixed. Butter deep baking dish and fill.
Cover top with sharp cheese of your choice.
Bake at 350\u00b0 until knife inserted comes out clean. Use cover when baking.