Layered Vegetable Casserole

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 8 medium potatoes, about 3 lbs
• 4 tablespoons butter, at room temperature
• 1 cup light sour cream or 1 cup regular sour cream
• 1 teaspoon salt
• 1 (300 g) package thawed frozen spinach, preferably chopped
• 2 green onions, sliced thinly
• 1 egg, lightly beaten
• 1 (300 g) package frozen cooked squash, thawed
• 1 tablespoon finely grated fresh ginger or 1/2 teaspoon dried ginger
• 1 cup grated cheddar cheese

Recipe

• 1 peel potatoes, cut in half.
• 2 place in a large saucepan and cover with boiling or hot water.
• 3 cover saucepan and bring back to the boil.
• 4 reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
• 5 drain potatoes and mash.
• 6 stir in 2 tbs butter, sour cream and 1/2 tsp salt.
• 7 you should have about 6 cups.
• 8 squeeze handfuls of spinach until fairly dry.
• 9 coarsely chop if not already chopped.
• 10 place in a medium size bowl.
• 11 stir in onions, egg,1 tbs butter and 1/4 tsp salt.
• 12 drain off any liquid from thawed squash.
• 13 stir squash with 1 tbs butter, ginger and 1/4 tsp salt.
• 14 preheat oven to 350*f.
• 15 butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
• 16 spoon one third of the potato mixture into buttered dish and spread til smooth.
• 17 evenly spread with all of the squash mixture.
• 18 spread with half of remaining potatoes, then all of spinach mixture.
• 19 top with a layer of remaining potatoes, then sprinkle with cheese.
• 20 bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
• 21 to test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
• 22 then withdraw knife and lightly touch to see if it has become very warm.