Thursday, November 18, 2010

Layered Vegetable Casserole


  • 8 medium-size potatoes, about 3 lbs (1.5 kg)
  • 4 tbsp ( 60 mL) butter or margarine, at room temperature
  • 1 cup ( 250 mL) light or regular sour cream
  • 1 tsp ( 5 mL) salt
  • 300 g pkg thawed frozen spinach, preferably chopped
  • 2 green onions, thinly sliced
  • 1 egg, lightly beaten
  • 300 g pkg frozen cooked squash, thawed
  • 1 tbsp ( 15 mL) finely grated fresh ginger
  • 1 cup ( 250 mL) grated cheddar cheese 
  1. Peel potatoes, cut in half and immediately drop into cold water to prevent them from turning brown. Then drain and place potatoes in a large saucepan. Cover completely with boiling or hot water to speed up cooking. Cover saucepan and bring to a boil over high heat. Then reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, from 20 to 30 minutes.
  2. Drain potatoes and mash, preferably with a potato masher. Stir in 2 tablespoons (30 mL) butter, sour cream and 1/2 teaspoon (2 mL) salt. You should have about 6 cups (1.5 L). Squeeze handfuls of spinach until fairly dry. Coarsely chop if not already chopped. Place in a medium-size bowl. Stir in green onions, egg, 1 tablespoon (15 mL) butter and 1/4 teaspoon (1 mL) salt. Drain off any liquid from thawed squash. Stir squash with 1 tablespoon (15 mL) butter, ginger and 1/4 teaspoon (1 mL) salt.
  3. Preheat oven to 350F (180C). Butter a large casserole dish that will hold at least 8 cups (2 L) or coat with cooking spray. Spoon one-third of potato mixture into buttered casserole dish and spread until smooth. Evenly spread with all of squash mixture. Spread with half of remaining potatoes, then all of spinach mixture. Top with a layer of remaining potatoes, then sprinkle with cheese.
  4. Bake, uncovered, in centre of 350F (180C) oven until hot and cheese is lightly golden, from 55 to 65 minutes. To test if hot right through, plunge a table knife into centre of casserole and hold for 15 seconds. Then withdraw knife and lightly touch to see if it has become very warm.
  • Toting

    To bring it already baked, take casserole out of oven, cover with foil and lift into a heavy cardboard container with high sides for carrying. Or assemble casserole, but do not bake. Cover with foil and refrigerate for up to a half a day. At the party, bake, covered, for 30 minutes. Then uncover and continue baking until hot, about 1 more hour.

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