Hey! Your lunch is almost what I'm having for dinner, Vera!
I have some leftover spinach casserole (see Sass Muffin's recipe, below) and I will use it to make Rachel Ray's Florentine Meatballs (which is on my short list of keeper recipes - it's excellent, and the sauce is particularly great!).
http://www.foodnetwork.com/recipes/rachael-ray/florentine-meatballs-recipe/index.html
Lee
Sass's Baked Spinach
Baked Spinach
2 boxes frozen
spinach
1 can cream of onion soup
2 T minced onion
3 T sesame seeds, toasted
1/4 c sliced smoked almonds
1 c sharp cheddar
salt, pepper and garlic powder to taste
Cook and drain
spinach.
Mix soup, onion, cheese, seeds and half the almonds.
Place in buttered
casserole dish and sprinkle with remaining almonds.
Bake for 20 minutes at 350