Vegetable Casserole - cooking recipe

Ingredients

8 medium white potatoes
1 medium onion
2 Tbsp. butter or margarine
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
3/4 c. milk
2 lb. fresh or 2 pkg. frozen spinach
1 can condensed cream of celery soup
1/4 lb. sharp Cheddar cheese

Preparation

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