Elegant Vegetable Casserole Recipe

4.5 2 3
Elegant Vegetable Casserole Recipe
Elegant Vegetable Casserole Recipe photo by Taste of Home
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Elegant Vegetable Casserole Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 1 hour Bake: 50 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 1 hour Bake: 50 min.

Ingredients

  • PARSNIP POTATOES:
  • 2 pounds potatoes, peeled and cubed (about 4 medium)
  • 4 medium parsnips, peeled and cubed
  • 1 carton (8 ounces) 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 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 (6 ounces) shredded reduced-fat Swiss cheese
  • 3/4 cup soft bread crumbs
  • 1 small onion, grated

Directions

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 13-in. x 9-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 meat thermometer inserted in the spinach reads 160°. Yield: 14 servings (1 cup each).
Originally published as Elegant Vegetable Casserole in Healthy Cooking December/January 2009, p39

Nutritional Facts

1 cup: 183 calories, 3g fat (2g saturated fat), 40mg cholesterol, 410mg sodium, 31g carbohydrate (7g sugars, 6g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • PARSNIP POTATOES:
  • 2 pounds potatoes, peeled and cubed (about 4 medium)
  • 4 medium parsnips, peeled and cubed
  • 1 carton (8 ounces) 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 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 (6 ounces) shredded reduced-fat Swiss cheese
  • 3/4 cup soft bread crumbs
  • 1 small onion, grated
  1. 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. 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.
  3. In a small bowl, whisk the eggs, milk and salt. Stir in the spinach, cheese, bread crumbs and onion.
  4. Place half of parsnip potatoes at one end of a 13-in. x 9-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.)
  5. Cover and bake at 350° for 45-55 minutes or until a meat thermometer inserted in the spinach reads 160°. Yield: 14 servings (1 cup each).
Originally published as Elegant Vegetable Casserole in Healthy Cooking December/January 2009, p39

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vwgirl9 User ID: 6542372 168080
Reviewed Sep. 2, 2012

"Colorful way to get veggies in"

MY REVIEW
mleachman User ID: 3353920 168079
Reviewed Dec. 23, 2008

"I took this as a side dish for my family gathering (siblings and parents as well as fussy eaters) at Thanksgiving and was asked to bring again for Christmas. Absolutely delicious!"

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