SPINACH BALLS

I have had this recipe forever, but every time I pull it out everyone loves it.  It can be cooked as balls on a cookie sheet, or it is equally as yummy stuffed in a fresh mushroom and baked in the oven.  The really nice thing is that they can be made early and frozen and pulled out at the last minute to bake -- a perfect appetizer for any occasion.  Keep some in the freezer to pop in the oven for impromptu visitors.

2 – 10 oz. pkg. frozen chopped spinach, prepared, drained and cooled
4 eggs, well beaten
½ c. butter, melted
1 medium onion, finely chopped
½ t. garlic salt
¼ t. thyme
½ c. Parmesan cheese
2 c. Pepperidge Farm herb seasoned stuffing mix

Mix all ingredients together. Form into small balls and place on lightly greased cookie sheets.* Refrigerate at least 1 hour before baking. Bake 20 minutes at 350 degrees.

*Or you may freeze them at this point. Leave them on the cookie sheet until frozen and then take them off and put them in a ziplock freezer bag. Thaw slightly before baking.