Prep 1 hr
Cook 50 mins
From Taste of Home's Healthy Cooking Magazine. This casserole looks so great! A nice presentation for the holiday table.
- 907.18 g potatoes, peeled and cubed (about 4 medium)
- 4 medium parsnips, peeled and cubed
- 226.79 g carton reduced-fat sour cream
- 44.37 ml nonfat milk
- 4.92 ml salt
- 1 medium butternut squash, peeled and cubed (about 3 pounds)
- 2.46 ml salt
- 1.23 ml ground nutmeg
- 2 eggs
- 14.79 ml nonfat milk
- 1.23 ml salt
- 2 (566.99 g) package frozen chopped spinach, thawed and sqeezed dry
- 354.88 ml shredded low-fat swiss cheese
- 177.44 ml soft breadcrumbs
- 1 small onion, grated
- 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.
- 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.
- In a small bowl, whisk the eggs, millk, and salt. Stir in the spinach, cheese, bread crumbs, and onion.
- 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).
- Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.
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