Spray a large skillet generously with a nonstick cooking spray. Sauté the onions and mushrooms on medium-low heat until the onions are clear. If they start to stick, then spray again with the nonstick cooking spray.

Add the shredded spinach and stir to mix. Sauté for approximately one minute – just until slightly wilted.

Remove from heat and add the potatoes and grated Loma Linda® Linketts™. Gently stir until evenly combined.

Spray a 9 x 13 casserole dish with a nonstick cooking spray and add the vegetable mixture.

Place the remaining ingredients in the blender and blend on high until well blended. Pour over vegetables and gently stir until well mixed.

Bake at 350 degrees for 45 minutes, or until it springs back when lightly touched.

Remove from oven and let sit for 5 minutes, and then cut into 12 even squares. Serve warm.