Rich Spinach Casserole

This is one of my own recipes, thought I would share it with you, since I'm sending it to a friend today:

2 lbs frozen chopped spinach, thawed
1 large onion, chopped
1/2 cup toasted pine nuts
2 eggs
1 cup buttermilk
3/4 pound shredded extra sharp cheddar cheese
2 tubes Ritz crackers, crushed
2-3 Tbs butter

Sautee onion in butter or margarine until caramelized. Add spinach, and cook on low just to remove excess moisture. When mostly dry, remove from heat and set aside to cool. When cooled, add pine nuts, eggs, buttermilk, and 3/4 of the Ritz crackers, reserving a quarter of them for the topping. Last, mix in the cheese and put into a greased casserole dish. Melt butter or margarine in a small saucepan, and add reserved cracker crumbs, tossing until all butter is absorbed. Sprinkle over the casserole, and bake at 350 for about 45 minutes to an hour.

***Buttered crumbs are great, but usually I only do that kind of fatness at Thanksgiving. For a healthier version, sub out the Ritz crackers in the body of the casserole with re-hydrated Bulgar wheat. Leave it a bit dry so it will soak up the spinach juice, etc, in the oven and bind the casserole. Instead of buttered crumbs, sprinkle the top lightly with Parmesan cheese.