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Ingredients Jump to Instructions ↓

  1. 2 pounds potatoes, peeled and cubed (about 4 medium)

  2. 4 medium parsnips, peeled and cubed

  3. 1 carton (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  4. 3 tablespoons fat-free milk

  5. 1 teaspoon salt SQUASH:

  6. 1 medium butternut squash (about 3 pounds), peeled and cubed

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon ground nutmeg SPINACH:

  9. 2 eggs

  10. 1 tablespoon fat-free milk

  11. 1/4 teaspoon salt

  12. 2 packages (10 ounces each ) frozen chopped spinach, thawed and squeezed dry

  13. 1-1/2 cups (6 ounces) shredded reduced-fat Swiss cheese

  14. 3/4 cup soft bread crumbs

  15. 1 small onion, grated

Instructions Jump to Ingredients ↑

  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. 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).

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