Elegant Vegetable Casserole

• Parsnip Potatoes
• lbs potatoes, peeled and cubed (about 4 medium)↗2
• medium parsnips, peeled and cubed↗4
• (8 ounce) carton reduced-fat sour cream↗1
• tablespoons nonfat milk↗3
• teaspoon salt↗1
• Squash↗
• medium butternut squash, peeled and cubed (about 3 pounds)↗1
• teaspoon salt↗1⁄2
• teaspoon ground nutmeg↗1⁄4
• Spinach↗
• eggs↗2
• tablespoon nonfat milk↗1
• teaspoon salt↗1⁄4
• (10 ounce) packages frozen chopped spinach, thawed and sqeezed dry2
• cups shredded low-fat swiss cheese↗1 1⁄2
• cup soft breadcrumbs↗3⁄4
• small onion, grated↗1

Step-by-step instructions

1. 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.

2. 2

   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 and set aside.

3. 3

   In a small bowl, whisk the eggs, millk, and salt. Stir in the spinach, cheese, bread crumbs, and onion.

4. 4

   Place half of the parsnip potatoes at one end of a 13 x 9 inch baking dish coated with cooking spray. Add squash to the dish forming a stripe next to the parsnip potatoes. Repeat with spinach. Place remaining parsnip otatoes at the opposite end of the dish. (Dish will be full).

5. 5

   Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.