Ingredients
-
-
2
-
4
-
1
-
3
-
1
-
-
1
-
1/2
-
1/4
-
-
2
-
1
-
1/4
-
2
Directions
Elegant Vegetable Casserole, From Taste of Home’s Healthy Cooking Magazine This casserole looks so great! A nice presentation for the holiday table , Wow this is great I have made it twice, the first time as directed The second time I made these changes I did not add the milk to the Parsnip and potato, but add 1 beaten egg I roasted the Squash as I found it to be a little water the first time and I only used 1/2 cup bread crumbs in the Spinach I layered in starting with the parsnip mixture then the squash and then last the Spinach and then baked I made it the day before and when it was cold cut it into square and re heated on a cookie sheet It was great and I’ll be making it for 40 people for the Christmas Buffet Thanks
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
in a Small Bowl, Whisk the Eggs, Millk, and Salt. Stir in the Spinach, Cheese, Bread Crumbs, and Onion. |
|
4
Done
|
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). |
|
5
Done
|
Cover and Bake at 350 For 45-55 Minutes or Until a Meat Thermometer Inserted in the Middle Reads 160 Degrees. |
