Layered Vegetable Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 medium potatoes
4 tablespoons butter
1 cup sour cream (light)
1 teaspoon salt
300 grams frozen spinach
2 green onions
1 lightly beaten egg
1 ½ cup cooked squash (can use frozen)
1 tablespoon grated ginger
some fresh lemon zest.
1 cup grated cheddar cheese (can use low fat)
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Directions: |
Directions:Cook potatoes until tender (can use left over mashed or boiled potatoes).
Drain, and mash the potatoes and then add sour cream, butter, and salt to the potatoes. Should have 6 cups.
Squeeze spinach until fairly dry. Chop the spinach and mix with onions and egg.
Cook and mash the squash. Mix the squash with ginger and 1-2 tablespoons butter. Can also add some lemon zest to the squash. Butter or spray an 8 cup casserole.
Spoon 1/3 of potatoes in the bottom.
Spread with squash. Put ½ of remaining potatoes on top.
Spread with spinach. Add rest of the potatoes. Sprinkle with cheese.
Bake at 350 º F until heated. Should take about 1 hour.
If you have made it ahead and stored it in the fridge it will take about 1 ½ hours to heat. |
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Personal
Notes: |
Personal
Notes: For mashed potatoes you can use leftover scalloped potatoes and just add bit of skim milk and mash them. The left over scalloped potatoes can be frozen.
Can use steamed and well drained fresh spinach.
Any cheese will do. I have chopped up part of a leftover cheese ball and added some grated Parmesan.
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