3 to 4 pkgs. instant mashed potatoes
2 (8 oz.) containers sour cream
2 (12 oz.) pkgs. frozen cooked squash
2 (10 oz.) pkgs. frozen chopped spinach
1 egg
4 tsp. grated onion
Shredded Cheddar cheese

SEPARATE BOWL: Thaw and drain completely - spinach. Add grated onion, beaten egg, 1 tablespoons melted butter, pinch of salt and pepper.

SEPARATE BOWL: Thaw and drain completely - squash. Add 1 tablespoon melted butter.

SEPARATE POT: Prepare instant mashed potatoes with slightly less milk. Add sour cream. Beat well.

In 3 quart casserole, slightly greased on bottom, spread 1/3 mashed potatoes. Top with squash mixture, then with another 1/3 potatoes, then with spinach mixture, then with the remaining 1/3 potatoes.

Bake 40 minutes or until heated throughout at 350. Remove from oven. Sprinkle with Cheddar cheese. Let stand a few minutes until cheese melts.

This can be made ahead (day before) and baked before serving. Wonderful Buffet Dish.