Spinach and Potato Casserole

After 3 tries I think we have a winner.  Even my picky one year-old likes this one and no one has even questioned the presence of the green bits in there.
This is one of those 'write down what you did' recipes.  Kind of a variation on 'funeral potatoes', I had a big bag of fresh spinach we intended for one of those spinach and cranberry salads but then the kids ate all the cranberries but we still had spinach.  I felt like something warm and casseroley so we experimented.  The first one with the spinach in raw was way too bitter.  The second one with the cream of broccoli was good but some kids could definitely detect vegetables in there.  The third try with the cream of chicken was really good and even my husband (who usually eats, grunts, and leaves) mentioned it tasted good.

SPINACH AND POTATO CASSEROLE
8 medium potatoes - peeled, diced, boiled, drained
1 cup cooked spinach - chopped up into smallish bits
1 can condensed cream of mushroom soup
1 can condensed cream of ________ soup*
1/2 cup mayonnaise
1 Tblsp lemon juice
dash of salt
dash of pepper
1/4 cup milk
1 Tblsp onion flakes
CHEESE - grated cheddar

In a mixing bowl combine the spinach, soups *(we have tried it with both cream of broccoli and cream of chicken and liked it) mayo, lemon, salt, pepper, milk, and onion.  Use a 9x12 baking dish, put in the diced potatoes and pour the mix over it.  Stir it together a little bit so the potatoes are coated with mixture.  Top with grated cheese.
Bake at 350 for about 25 minutes until it's all bubbly.