Mushrooms Florentine

1 10-oz. pkg frozen chopped spinach
Salt, pepper, and garlic powder to taste
1/2 medium yellow onion, chopped small
1/2 lb (225 g) sliced mushrooms
Enough Smart Balance spread to sauté them in
Enough grated low-fat cheddar cheese to create a sparse
layer over the spinach

Directions:
Preheat oven to 325F (160C).
Thaw the spinach and squeeze all the water out of it. Place it in either a Pyrex casserole, a Corning ware dish, or similar, spreading it out evenly.
Sprinkle salt, pepper, and garlic powder evenly across the surface of the spinach—to taste, but not too liberally.
Sprinkle the onion evenly across the surface too. Sauté the mushrooms in butter or butter sub till they’re a nice color, and then add them with the butter to the top of the spinach, spreading them out evenly.
Finally, sprinkle the cheddar on top evenly, sparsely. (The spinach should not be completely covered by the cheese.) Bake uncovered for approximately 20 minutes. (If you are cooking this with another dish, and the other dish isn’t ready on time, the Mushrooms Florentine can cook an extra five minutes or so.)