Elegant Vegetable Casserole

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From taste of home's healthy cooking magazine. this casserole looks so great! a nice presentation for the holiday table.

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Steps

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Place potatoes and parsnips in a large saucepan.

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Cover with water and bring to a boil.

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Reduce heat.

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Cover and simmer for 15-20 minutes or until tender.

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Drain.

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Mash with sour cream , milk and salt.

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Set aside.

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Place squash in another large saucepan and cover with water.

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Bring to a boil.

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Reduce heat , cover and simmer for 15-20 minutes or until tender.

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Drain , mash with salt and nutmeg and set aside.

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In a small bowl , whisk the eggs , millk , and salt.

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Stir in the spinach , cheese , bread crumbs , and onion.

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Place half of the parsnip potatoes at one end of a 13 x 9 inch baking dish coated with cooking spray.

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Add squash to the dish forming a stripe next to the parsnip potatoes.

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Repeat with spinach.

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Place remaining parsnip otatoes at the opposite end of the dish.

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

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Ingredients

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potatoes, parsnips, reduced-fat sour cream, nonfat milk, salt, butternut squash, ground nutmeg, eggs, frozen chopped spinach, low-fat swiss cheese, soft breadcrumbs, onion