leftover cooked cabbage, carrots, & potatoes
4-6 small or medium potatoes, peeled and sliced thin
all-purpose flour, for sprinkling
milk
your choice grated or shredded cheese (optional)
salt and pepper, to taste
garlic powder (optional)

Preheat oven to 375°F. Wash, peel (if wanted) and slice potatoes thin. Grease a large casserole dish.

Take cooked cabbage, carrots and potato mixture and using a electric beater or a potato masher, puree them in a mixing bowl.

Using a ladle or large spoon, put enough of the mixture in the casserole dish to cover the bottom. Put a layer of potato slices on top of the mixture and sprinkle the top with flour and then salt and pepper to taste. I also use a little garlic powder. Put the rest of the mixture on top of the potato slices.

Layer again with potatoes, flour and seasoning. On the last layer sprinkle with grated cheese. Then pour enough milk in the casserole to have 1/2-inch milk in bottom of dish.

Cover and bake at 375°F for 1 1/2 hours or until potatoes are fully cooked.

Serves 4 to 6.

Submitted by: Leisha N. (Rollie)