12 oz. lean bacon & drippings
1 medium onion, finely diced
2 lbs. frozen leaf spinach
2 cans Campbell Chicken Broth
2 Tbsp. butter or margarine
Salt & black pepper to taste
1/2 cup French bread crumbs

Cut the bacon into small pieces and render it down in a skillet. Separate the bacon bits from the drippings when the bacon becomes crisp. Saute onions in half of the bacon drippings until the onions brown.

Meanwhile, poach the leaf spinach in the chicken broth for about 6 to 8 minutes or until the leaves are tender. Then drain the spinach and actually squeeze out the residual chicken broth. Now add the spinach to the skillet with the onions and fold everything together. Then add (to taste) a little extra bacon drippings to the spinach, fold the vacon bits along with the butter, and place in a greased Pyrex baking dish.

Finally, season with salt and pepper, sprinkle with the bread crumbs, and bake at 350 degrees until hot and bubbly.