1/1 Photo of Elegant Vegetable Casserole
1 hr 50 mins
Shelby Jo's Note:
From Taste of Home's Healthy Cooking Magazine. This casserole looks so great! A nice presentation for the holiday table.
My Private Note
Units: US | Metric
- 2 lbs potatoes, peeled and cubed (about 4 medium)
- 4 medium parsnips, peeled and cubed
- 1 (8 ounce) carton reduced-fat sour cream
- 3 tablespoons nonfat milk
- 1 teaspoon salt
- 1 medium butternut squash, peeled and cubed (about 3 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1Place 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.
- 2Place 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 and set aside.
- 3In a small bowl, whisk the eggs, millk, and salt. Stir in the spinach, cheese, bread crumbs, and onion.
- 4Place half of the parsnip potatoes at one end of a 13 x 9 inch baking dish coated with cooking spray. Add squash to the dish forming a stripe next to the parsnip potatoes. Repeat with spinach. Place remaining parsnip otatoes at the opposite end of the dish. (Dish will be full).
- 5Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.
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Nutritional Facts for Elegant Vegetable Casserole
Serving Size: 1 (236 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 164.8
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 1.9 g
- Cholesterol 37.9 mg
- Sodium 395.7 mg
- Total Carbohydrate 25.6 g
- Dietary Fiber 4.3 g
- Sugars 3.3 g
- Protein 9.3 g
The following items or measurements are not included: