Elegant Vegetable Casserole

READY IN: 1hr 50mins
Recipe by Shelby Jo

From Taste of Home's Healthy Cooking Magazine. This casserole looks so great! A nice presentation for the holiday table.

Top Review by Laureen in B.C.

Wow this is great. I have made it twice, the first time as directed. The second time I made these changes I did not add the milk to the Parsnip and potato, but add 1 beaten egg. I roasted the Squash as I found it to be a little water the first time. and I only used 1/2 cup bread crumbs in the Spinach. I layered in starting with the parsnip mixture then the squash and then last the Spinach and then baked. I made it the day before and when it was cold cut it into square and re heated on a cookie sheet. It was great and I'll be making it for 40 people for the Christmas Buffet. Thanks

Ingredients Nutrition


  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 and set aside.
  3. In a small bowl, whisk the eggs, millk, and salt. Stir in the spinach, cheese, bread crumbs, and onion.
  4. Place 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).
  5. Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.

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