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Elegant Vegetable Casserole

Total Time

Prep: 1 hour Bake: 50 min.


14 servings (1 cup each)

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


  • 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
  • 1 medium butternut squash (about 3 pounds), peeled and cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 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


  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 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.)
  5. Cover and bake at 350° for 45-55 minutes or until a thermometer inserted in the spinach reads 160°.

Nutrition 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.

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