Mashed Potato Spinach Casserole

This is one of my old stand-by recipes from the More with Less Cookbook. It's a good one for those nights when I don't really feel like cooking. I suppose this is meant to be a side dish, but I always up the amounts a bit and serve it as a meatless main dish. The original recipe calls for the addition of dill seed and chives, but I never use them for our family.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 4  large potatoes
• 1⁄3-1⁄2 cup sour cream
• 1  teaspoon salt
• 1  dash pepper
• 2 -4  tablespoons butter (optional)
•  milk
• 1  cup  cooked frozen spinach, well drained and chopped (I just use frozen, thawed and pressed dry)
• 1⁄2-1  cup  grated cheddar cheese
• 1⁄2 teaspoon  dill seed (optional)
• 2  teaspoons chives (optional)

Directions

1. Peel, cook and mash potatoes.
2. Add sour cream, salt, pepper (and butter if desired).
3. Mix in enough milk to bring it to your favorite mashed potato consistency.
4. Add spinach (and seasonings if desired).
5. Place in casserole dish and top with grated cheddar cheese. (sometimes I also mix a bit of the cheese in with the potatoes before topping).
6. Bake in 350 oven for 20-30 minutes.
7. We like to serve this with corn, which usually ends up mixed in with all the rest.