Mushroom Florentine Casserole

1 cup Savory Crunch -- see recipe

10 ounces frozen chopped spinach -- thawed and well

-- drained 1 can condensed cream of mushroom soup -- (10 3/4 oz.)

1/2 teaspoon Worcestershire sauce

1 1/2 cups mushrooms -- sliced

Lemon wedges

Heat oven to 400 degrees.

Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate; arrange mushrooms on top.

Sprinkle Savory crunch evenly over mushrooms.

Bake uncovered until hot and bubbly, about 20 minutes.

Serve with lemon wedges.

Makes 5 or 6 servings.