Ingredients for Layered Vegetable Casserole
- 2 lbs russet potatoes, peeled and cut into halves
- 4 tbsp butter
- Light Sour Cream
- 1 tsp salt
- Frozen Spinach
- Green Onions
- 1 large egg, lightly beaten
- 2 cups cooked and drained butternut squash (or other winter squash)
- Fresh Ginger
- Cheddar Cheese
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How to Make Layered Vegetable Casserole
- Boil potatoes: Place potato halves in a large saucepan, cover with boiling water, and bring back to a boil. Reduce heat to medium, partially cover, and simmer until very tender (20-30 minutes).
- Mash potatoes: Drain potatoes and mash thoroughly. Stir in 4 tbsp butter, 1/2 cup sour cream, and 1 tsp salt. Set aside (approximately 6 cups).
- Prepare spinach mixture: Squeeze excess water from spinach. Chop if necessary. In a medium bowl, combine spinach, 1/2 cup chopped yellow onion, 1 beaten egg, 1 tbsp butter, and 1/4 tsp salt.
- Prepare squash mixture: Drain any excess liquid from the cooked squash. In a bowl, toss squash with 1 tbsp butter, 1 tbsp grated ginger, and 1/4 tsp salt.
- Preheat oven & prep casserole dish: Preheat oven to 350°F (175°C). Grease a large (at least 8-cup) casserole dish.
- Layer casserole: Spoon one-third of the mashed potatoes into the dish and spread evenly. Top with the entire squash mixture. Spread half of the remaining potatoes over the squash, followed by the entire spinach mixture. Top with the remaining potatoes and sprinkle with shredded cheddar cheese.
- Bake: Bake uncovered in the preheated oven for 55-65 minutes, or until heated through and the cheese is lightly golden. To check doneness, insert a knife into the center; it should be very warm when withdrawn.
- Serve: Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
11g
Fat
44g
Carbs
14g
