6 eggs
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 tablespoons onion powder
1 (12 ounce) can tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup sour cream
1/4 cup butter, melted
Bread crumbs

6 eggs 2 (10 ounce) packages frozen chopped spinach, thawed and drained 2 tablespoons onion powder 1 (12 ounce) can tuna, drained 2 (10.75 ounce) cans condensed cream of mushroom soup 1 cup sour cream 1/4 cup butter, melted

1.Preheat oven to 350 degrees F (175 degrees C).
2.Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. Remove from water; peel and chop.
3.Combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9x13 inch baking dish. Mix well. Scatter bread crumbs over tuna mix; drizzle with melted butter.
4.Bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.