Elegant Vegetable Casserole |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Please everyone at the table with this innovative and space-saving dish. Three traditional sides line up to create a tasty, eye-appealing medley. Virginia C. Anthony - Jacksonville, Florida Ingredients:
parsnip potatoes: |
2 pounds potatoes, peeled and cubed (about 4 medium) |
4 medium parsnips, peeled and cubed |
1 carton (8 ounces) reduced-fat sour cream |
3 tablespoons fat-free milk |
1 teaspoon salt |
squash: |
1 medium butternut squash (about 3 pounds), peeled and cubed |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
spinach: |
2 eggs |
1 tablespoon fat-free milk |
1/4 teaspoon salt |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1-1/2 cups (6 ounces) shredded reduced-fat swiss cheese |
3/4 cup soft bread crumbs |
1 small onion, grated |
Directions:
1. Place potatoes and parsnips in a large saucepan; cover with water and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Mash with sour cream, milk and salt; set aside.
2. Place squash in another large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Mash with salt and nutmeg; set aside.
3. In a small bowl, whisk the eggs, milk and salt. Stir in the spinach, cheese, bread crumbs and onion.
4. Place half of parsnip potatoes at one end of a 13-in. x 9-in. baking dish coated with cooking spray. Add squash to dish, forming a stripe. Repeat with spinach. Place remaining parsnip potatoes at opposite end of dish. (Dish will be full.)
5. Cover and bake at 350° for 45-55 minutes or until a meat thermometer inserted in the spinach reads 160°. Yield: 14 servings (1 cup each).
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