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“Great for potlucks and you can prepare ahead of time.”
READY IN:
1hr 41mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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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