Elegant Vegetable Casserole

Recipe by Shelby Jo
READY IN: 1hr 50mins




  • 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.