1/2 cup chopped onion
1 (10-ounce) package frozen chopped spinach
4 large eggs, separated
1 (10-3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1/2 teaspoon seasoned pepper
Dash ground nutmeg
2 cups cooked rice
Cook onion with spinach, following spinach package directions; drain thoroughly.
Beat egg yolks. Combine egg yolks, soup, sour cream, pepper and nutmeg in large bowl; mix well. Stir in rice and spinach.
Beat egg whites in small bowl until stiff but not dry; fold into rice mixture.
Turn into greased shallow 2-quart baking dish.
Bake at 325 degrees F. 45 minutes or until knife inserted near center comes out clean.
Makes 6 servings.