Vegetable Casserole

Directions

1. 1
   Peel the potatoes and peel and slice the onion.
2. 2
   Boil both together until the potatoes are tender.
3. 3
   Add butter, salt, pepper and milk; mash until fluffy.
4. 4
   Cook the spinach, covered, without water, until tender (frozen spinach need only be thawed).
5. 5
   Drain thoroughly and chop fine.
6. 6
   Heat the undiluted soup over a low flame; stir in nutmeg, then the spinach.
7. 7
   Save out about 3/4 cup of the potato mixture for a border.
8. 8
   Spread the remainder in the bottom of a buttered casserole.
9. 9
   Top with the spinach mixture. Cut up the cheese into 1-inch wide strips and arrange on top of the spinach like spokes.
10. 10
    Border the edge of the casserole with the rest of the potatoes, fluffing them up with a fork.
11. 11
    Place under broiler to melt and brown the cheese.
12. 12
    Serves 6.