Elegant Vegetable Casserole Recipes

ELEGANT VEGETABLE CASSEROLE

Elegant Vegetable Casserole image

Please everyone at the table with this innovative and space-saving dish. Three traditional sides line up to create a tasty, eye-appealing medley. -Virginia C. Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 14 servings (1 cup each).

Number Of Ingredients 18

Ingredients

PARSNIP POTATOES:
2 pounds potatoes, peeled and cubed (about 4 medium)
4 medium parsnips, peeled and cubed
1 cup reduced-fat sour cream
3 tablespoons fat-free milk
1 teaspoon salt
SQUASH:
1 medium butternut squash (about 3 pounds), peeled and cubed
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
SPINACH:
2 large eggs
1 tablespoon fat-free milk
1/4 teaspoon salt
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded reduced-fat Swiss cheese
3/4 cup soft bread crumbs
1 small onion, grated

Steps:

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 13x9-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 thermometer inserted in the spinach reads 160°.

Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 410mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 10g protein. Diabetic Exchanges

ELEGANT VEGETABLE CASSEROLE

Elegant Vegetable Casserole image

From Taste of Home's Healthy Cooking Magazine. This casserole looks so great! A nice presentation for the holiday table.

Provided by Shelby Jo

Categories Spinach

Time 1h50m

Yield 14 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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 and set aside.
In a small bowl, whisk the eggs, millk, and salt. Stir in the spinach, cheese, bread crumbs, and onion.
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).
Cover and bake at 350 for 45-55 minutes or until a meat thermometer inserted in the middle reads 160 degrees.

Nutrition Facts : Calories 164.8, Fat 3.8, SaturatedFat 2, Cholesterol 37.9, Sodium 395.7, Carbohydrate 25.7, Fiber 4.4, Sugar 3.3, Protein 9.4

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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 13x9-in. baking dish coated with cooking spray. Add squash to dish, forming a stripe.
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