1 1/2 pounds potatoes, peeled and cubed
1/4 cup prepared Dijon mustard
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup butter
1/2 cup all-purpose flour
1/2 cup chopped onion
1/2 tsp seasoning salt
1 cup chopped carrots
1 (8 ounce) can whole kernel corn, drained
1 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
Preheat oven to 425 degrees F (220 degrees C).
Place potatoes in a large pot and pour boiling water over potatoes. Bring to a boil and cook until tender, about 45 minutes. Drain and set aside. When potatoes are cool, peel and cut into chunks. Place in a medium bowl, toss with mustard and spinach. In a separate bowl, beat butter and flour together. Sprinkle over potatoes. Mix together 1/2 cup of cheese and 1/2 cup of squash into the mixture.
Fry potatoes in batches on all sides, turning once to coat. Remove from heat. Fry 4 to 5 minutes on each side or until golden. Drain on paper towels.
Return the casserole to the pot with the butter and cheese mixture, add enough water to cover by 2 inches; remove from heat. Cook 10 minutes on each side, stirring occasionally, until liquid is reduced and golden brown.
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