ELEGANT VEGETABLE CASSEROLE
From Taste of Home's Healthy Cooking Magazine. This casserole looks so great! A nice presentation for the holiday table.
Provided by Shelby Jo
Categories Spinach
Time 1h50m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 164.8, Fat 3.8, SaturatedFat 2, Cholesterol 37.9, Sodium 395.7, Carbohydrate 25.7, Fiber 4.4, Sugar 3.3, Protein 9.4
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