10 potatoes, peeled and sliced
2 (15 oz. ea.) cans whole kernel corn, drained
2 to 3 (10 oz. ea.) pkgs. frozen spinach, thawed
2 (15 oz. ea.) cans sliced carrots, drained

Preheat oven to 425°F.

Slice potatoes and spread on bottom of any sized casserole dish. On top of potatoes spread the thawed out spinach. Spread the corn and carrots on top of the spinach. Slice more potatoes for the top.

Bake at 425°F until potatoes are golden or to your satisfaction.

Submitted by: Midori Hicks