Layered Potato Casserole

Great for potlucks and you can prepare ahead of time.

• Ready In: 1 hr 41 mins
• Serves: 8-10

Ingredients

• 8  medium potatoes, peeled and cut in half
• 4  tablespoons butter, softened
• 1  cup sour cream
• 1  teaspoon salt
• 1 (300 g) package frozen chopped spinach (thawed)
• 2  green onions, thinly sliced
• 1  egg, slightly beaten
• 1 (300 g) package  frozen cooked squash (thawed)
• 1  tablespoon  finely grated ginger or 1⁄2 teaspoon dried ginger
• 1  cup  grated cheddar cheese

Directions

1. Cook potatoes until tender 20-30 minutes. Drain and mash potatoes. Stir in 2 Tbsp butter, sour cream and 1/2 teaspoons salt.
2. Squeeze spinach until fairly dry and place in medium bowl. Stir in green onion, egg and 1/4 tsp salt.
3. Drain liquid form thawed squash. In a separate bowl combine squash with 1 tbsp butter, ginger and 1/4 tsp salt.
4. Grease large casserole (2litre or 8 cup) Spoon 1/3 potato mixture into casserole and spread smooth.
5. Spread evenly with all squash mixture. Spread 1/2 of the remaining potato mixture, then all the spinach mixture. Top with layer of remaining potato. Sprinkle with grated cheese.
6. Bake at 350°F uncovered until hot and cheese is lightly golden. 55-65 minutes.
7. Can be made and refrigerated for up to one day. Bake covered for 30 minutes then cover and continue to bake for about 1 hour.