POTATO LAYER CASSEROLE |
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Layers of potato, squash and spinach topped with cheddar cheese. Delicious for formal or informal entertaining. Serves 8 to 10 |
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| 8 medium | Potatoes | 8 medium | |
| 8 oz | Sour cream | 250 g | |
| 2 tbsp | Milk | 30 mL | |
| Butter, softened | |||
| Salt and Pepper | |||
| 12 oz pkg | Frozen cooked squash - thawed | 375 g | |
| 1 | Egg | 1 | |
| 10 oz pkg | Frozen chopped spinach, squeezed dry | 300 g | |
| 2 tsp | Grated onion | 10 mL | |
| 1/4 cup | Grated Cheddar cheese | 50 mL | |
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Preheat over to 350°F [180°C]. Boil potatoes, Add sour cream, milk, 2 tbsp. [30 mL] butter, salt and pepper to taste, and beat until smooth and fluffy. Mix thawed squash with 1 tbsp [15 ml] butter and 1/8 tsp [.5 mL] salt. Set aside. In another bowl beat egg slightly and add thawed, drained and squeezed dry spinach, grated onion, 1 tbsp [15 mL] butter, 1/8 tsp [.5 mL] salt, mix well. In a 2 quart [2 L] casserole assemble layers.
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