Layered Potato Casserole

Name: Layered Potato Casserole
Prep time: 35 min
Cook time: 1 h 6 min
Total time: 1 h 41 min
Yield: 8-10 serving(s)
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

Submitted by Chef #198229

"Great for potlucks and you can prepare ahead of time."

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Ready In:: 1hr 41mins
Ingredients:: 10
Serves:: 8-10

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

Cook potatoes until tender 20-30 minutes. Drain and mash potatoes. Stir in 2 Tbsp butter, sour cream and 1/2 teaspoons salt.
Squeeze spinach until fairly dry and place in medium bowl. Stir in green onion, egg and 1/4 tsp salt.
Drain liquid form thawed squash. In a separate bowl combine squash with 1 tbsp butter, ginger and 1/4 tsp salt.
Grease large casserole (2litre or 8 cup) Spoon 1/3 potato mixture into casserole and spread smooth.
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.
Bake at 350°F uncovered until hot and cheese is lightly golden. 55-65 minutes.
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.