Dinner: Elegant Vegetable Casserole Recipe

Ingredients

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

Instructions

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 °.

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