Post by MarieAlice on May 2, 2003 3:23:38 GMT -6
Layered Vegetable Casserole
8 medium potatoes, about 3 lbs
4 TBS butter at room temp.
1 cup sour cream
1 tsp salt
300 g. pkg thawed frozen spinach, preferably chopped
2 green onions, thinly sliced
1 egg, slightly beaten
300 g. pkg frozen cooked squash, thawed
1 TBS finely grated fresh ginger, or 1/2 tsp dried ginger
1 cup grated cheddar cheese
Peel potatoes, cut in half and cover with boiling salted water. cover and bring back to a boil, then reduce heat to medium and continue boiling gently, partially covered until very tender, from 20 to 30 minutes. Drain and mash. Stir in 2 TBS butter, sour cream and 1/2 tsp salt. You should have about 6 cups. Squeeze handfuls of spinach until fairly dry. Coarsly chop if not already chopped. Place in a medium size bowl. Stir in green onions, egg, 1 TBS butter, ginger and 1/4 tsp salt. Drain off any liquid from thawed squash. Stir squash with 1 TBs butter, ginger and 1/4 tsp salt. Preheat oven to 350*F. Butter an 8 cup casserole dish. Spoon one third of potato mixture into dish and spread until smooth. Evenly spread with all of the squash mixture. Spread with half of remaining potatoes, then all of the spinach mixture. Top with the remaining potatoes, then sprinkle with cheese. Bake uncovered in centre of preheated oven until hot and cheese is lightly golden, from 55 to 65 minutes. Serves 8 to 10.
8 medium potatoes, about 3 lbs
4 TBS butter at room temp.
1 cup sour cream
1 tsp salt
300 g. pkg thawed frozen spinach, preferably chopped
2 green onions, thinly sliced
1 egg, slightly beaten
300 g. pkg frozen cooked squash, thawed
1 TBS finely grated fresh ginger, or 1/2 tsp dried ginger
1 cup grated cheddar cheese
Peel potatoes, cut in half and cover with boiling salted water. cover and bring back to a boil, then reduce heat to medium and continue boiling gently, partially covered until very tender, from 20 to 30 minutes. Drain and mash. Stir in 2 TBS butter, sour cream and 1/2 tsp salt. You should have about 6 cups. Squeeze handfuls of spinach until fairly dry. Coarsly chop if not already chopped. Place in a medium size bowl. Stir in green onions, egg, 1 TBS butter, ginger and 1/4 tsp salt. Drain off any liquid from thawed squash. Stir squash with 1 TBs butter, ginger and 1/4 tsp salt. Preheat oven to 350*F. Butter an 8 cup casserole dish. Spoon one third of potato mixture into dish and spread until smooth. Evenly spread with all of the squash mixture. Spread with half of remaining potatoes, then all of the spinach mixture. Top with the remaining potatoes, then sprinkle with cheese. Bake uncovered in centre of preheated oven until hot and cheese is lightly golden, from 55 to 65 minutes. Serves 8 to 10.