• 20 ounces spinach stems trimmed

• 1 medium onion, chopped

• 8 oz. mushrooms sliced

• 2 T. butter

• 4 slices bacon cooked and crumbled or 7 slices prosciutto in thin strips

• ½ cup mayonnaise

• ¼ cup sour cream

• ¾ cup plus 3 T. grated Parmesan cheese, divided

• 1 medium tomato diced

• ¼ cup dry bread crumbs

• 2 T. butter melted

Cook spinach 1-2 minutes until just wilted.  Drain and chop.  Sauté onion and mushrooms in 2 T. butter until onion is soft.  Combine with bacon.  Combine mayo, sour cream and ¾ cup Parmesan.  Spread chopped spinach over bottom of lightly buttered 6 cup baking dish.  Cover with onion-mushroom mixture.  Spread with mayonnaise mixture.  Cover with tomato.  Sprinkle with remaining 3 T. parmesan cheese.  If desired, combine crumbs and 2 T melted butter.  Sprinkle over cheese.  Bake in 325 degree oven for 25 minutes.

Serves 4-6