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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 10 |
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Great for potlucks and you can prepare ahead of time. Ingredients:
8 medium potatoes, peeled and cut in half |
4 tablespoons butter, softened |
1 cup sour cream |
1 teaspoon salt |
1 (300 g) package frozen chopped spinach (thawed) |
2 green onions, thinly sliced |
1 egg, slightly beaten |
1 (300 g) package frozen cooked squash (thawed) |
1 tablespoon finely grated ginger or 1/2 teaspoon dried ginger |
1 cup grated cheddar cheese |
Directions:
1. Cook potatoes until tender 20-30 minutes. Drain and mash potatoes. Stir in 2 Tbsp butter, sour cream and 1/2 teaspoons salt.
2. Squeeze spinach until fairly dry and place in medium bowl. Stir in green onion, egg and 1/4 tsp salt.
3. Drain liquid form thawed squash. In a separate bowl combine squash with 1 tbsp butter, ginger and 1/4 tsp salt.
4. Grease large casserole (2litre or 8 cup) Spoon 1/3 potato mixture into casserole and spread smooth.
5. Spread evenly with all squash mixture. Spread 1/2 of the remaining potato mixture, then all the spinach mixture. Top with layer of remaining potato. Sprinkle with grated cheese.
6. Bake at 350°F uncovered until hot and cheese is lightly golden. 55-65 minutes.
7. Can be made and refrigerated for up to one day. Bake covered for 30 minutes then cover and continue to bake for about 1 hour.
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