LAYERED POTATO CASSEROLE

Layered Potato Casserole image

Provided by lmccaffrey0303

Categories Potato

Time 1h41m

Yield 8-10 serving(s)

Number Of Ingredients 10

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

Steps:

Cook potatoes until tender 20-30 minutes. Drain and mash potatoes. Stir in 2 Tbsp butter, sour cream and 1/2 teaspoons salt.
Squeeze spinach until fairly dry and place in medium bowl. Stir in green onion, egg and 1/4 tsp salt.
Drain liquid form thawed squash. In a separate bowl combine squash with 1 tbsp butter, ginger and 1/4 tsp salt.
Grease large casserole (2litre or 8 cup) Spoon 1/3 potato mixture into casserole and spread smooth.
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.
Bake at 350°F uncovered until hot and cheese is lightly golden. 55-65 minutes.
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.

Nutrition Facts : Calories 363.7, Fat 17.7, SaturatedFat 10.8, Cholesterol 69.2, Sodium 485.4, Carbohydrate 42.3, Fiber 6.4, Sugar 3.1, Protein 11.6