|Frozen spinach||20 Ounce (2 Packages, 10 Ounce Each)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Shredded sharp process cheese||1⁄4 Cup (4 tbs)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Canned salmon||1 Pound, drained (1 Can Or 1 Cup)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
Cook spinach according to package directions, but using unsalted water; drain.
In saucepan, combine soup, cheese, cooking sherry, mayonnaise, Worcestershire, and lemon rind; bring to a boil.
Mix 1/2 cup of the sauce with spinach; place in 6 shells or individual casseroles.
Break salmon in chunks, removing bones and skin; place on spinach; top with remaining sauce.
Combine crumbs and butter; sprinkle over.
Bake in moderate oven (350°) 25 minutes or till bubbly.