ELEGANT VEGETABLE CASSEROLE

Elegant Vegetable Casserole image

Please everyone at the table with this innovative and space-saving dish. Three traditional sides line up to create a tasty, eye-appealing medley. -Virginia C. Anthony, Jacksonville, Florida

Provided by Taste of Home

Time 1h50m

Yield 14 servings (1 cup each).

Number Of Ingredients 18

Ingredients

PARSNIP POTATOES:
2 pounds potatoes, peeled and cubed (about 4 medium)
4 medium parsnips, peeled and cubed
1 cup reduced-fat sour cream
3 tablespoons fat-free milk
1 teaspoon salt
SQUASH:
1 medium butternut squash (about 3 pounds), peeled and cubed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
SPINACH:
2 large eggs
1 tablespoon fat-free milk
1/4 teaspoon salt
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded reduced-fat Swiss cheese
3/4 cup soft bread crumbs
1 small onion, grated

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; set aside., In a small bowl, whisk the eggs, milk and salt. Stir in the spinach, cheese, bread crumbs and onion., Place half of parsnip potatoes at one end of a 13x9-in. baking dish coated with cooking spray. Add squash to dish, forming a stripe. Repeat with spinach. Place remaining parsnip potatoes at opposite end of dish. (Dish will be full.), Cover and bake at 350° for 45-55 minutes or until a thermometer inserted in the spinach reads 160°.

Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 410mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 10g protein. Diabetic Exchanges

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