Creamy Spinach and Potato Casserole

This Creamy Spinach and Potato Casserole is a delightful blend of tender potatoes, fresh spinach, and savory mushrooms, all enveloped in a rich, creamy sauce made with mushroom soup. The aromatic garlic and onions add depth to the dish, while a touch of margarine and vegetable oil ensures a luscious texture. It's a perfect side dish for any meal, satisfying and comforting, yet simple to prepare.

Ingredients:

• 4 medium potatoes, peeled and sliced
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons margarine
• 1 tablespoon vegetable oil
• 1 can (10.5 oz) mushroom soup
• Salt, to taste
• Pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring salted water to a boil and cook the sliced potatoes for about 10 minutes, or until just tender. Drain and set aside.
3. In a skillet, heat the vegetable oil and margarine over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and chopped spinach, cooking until the spinach wilts, about 2-3 minutes. Season with salt and pepper.
5. In a large bowl, combine the cooked potatoes with the spinach mixture and the mushroom soup. Mix well until all ingredients are evenly coated.
6. Transfer the mixture into a greased casserole dish, spreading it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. Let it cool for a few minutes before serving.