Potato-Spinach Casserole - cooking recipe

Ingredients

6 to 8 large potatoes, cooked and mashed
8 oz. sour cream
2 tsp. salt
2 Tbsp. chopped chives or green onions
1/4 c. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 c. (8 oz.) shredded Cheddar cheese

Preparation

In large bowl, combine all ingredients except cheese.
Spoon into greased 2-quart casserole.
Bake, uncovered, at 400\u00b0 for 15 minutes.
Top with the cheese and bake 5 minutes longer.
Yield: 6 to 8 servings.
Can be prepared early in day and baked later.