Ginger-Infused Layered Vegetable Casserole with Mashed Potatoes and Spinach

Layered Vegetable Casserole: A Delicious Comfort Food for Every Occasion

This Layered Vegetable Casserole recipe, originally from Canadian Living magazine, is one of those dishes that you’ll want to make again and again. It’s a heartwarming and hearty casserole combining creamy mashed potatoes, spinach, and squash, with the added zing of fresh ginger, making it the perfect dish for family gatherings, potlucks, or any occasion where comfort food is needed. Known fondly among my friends as “That Layered Thing,” it’s sure to become a hit at your next gathering too.

In this recipe, the richness of mashed potatoes provides the foundation for layers of flavorful, nutritious vegetables, while fresh ginger adds a surprising and delightful kick. If you’ve been invited to a potluck and need something that will impress everyone without being overly complex, this casserole is your answer!

Ingredients

Nutritional Information (per serving)

Preparation Time

• Prep Time: 35 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes

Instructions

1. Prepare the Potatoes:
   Start by peeling the potatoes and cutting them in half. Place the potato halves into a large saucepan and cover them with hot or boiling water. Cover the saucepan with a lid, bring the water to a boil, then reduce the heat to medium. Let the potatoes cook gently for 20 to 30 minutes, or until they are very tender.

2. Mash the Potatoes:
   Once the potatoes are cooked and tender, drain them and mash them well. Add in 2 tablespoons of butter, 1/2 teaspoon of salt, and both the sour cream and light sour cream. Stir everything together until the mixture is smooth and creamy. You should end up with about 6 cups of mashed potatoes.

3. Prepare the Spinach:
   Take the thawed frozen spinach and squeeze out as much moisture as possible. If your spinach isn’t already chopped, coarsely chop it now. Place the spinach into a medium-sized mixing bowl. Add the chopped green onions, 1 tablespoon of butter, and 1/4 teaspoon of salt to the bowl. Crack the egg into the bowl and stir everything together to combine.

4. Prepare the Squash:
   Drain any excess liquid from the cooked squash. Stir in 1 tablespoon of butter, the fresh grated ginger, and 1/4 teaspoon of salt. This will give the squash a lovely, rich flavor with a slight kick from the ginger.

5. Preheat the Oven:
   Preheat your oven to 350°F (175°C). While the oven heats up, butter a large casserole dish that can hold at least 8 cups of ingredients, or spray it with cooking spray for easy cleanup later.

6. Assemble the Casserole:
   Now it’s time to layer the casserole. Start by spooning one-third of the mashed potato mixture into the bottom of the prepared casserole dish. Spread the potatoes into an even layer. Then, add all of the squash mixture on top, spreading it out evenly.

7. Layer the Spinach Mixture:
   Next, spread half of the remaining mashed potatoes over the squash layer, followed by all of the spinach mixture. Even out the spinach mixture to ensure an even layer.

8. Finish with the Remaining Potatoes:
   Top the spinach layer with the remaining mashed potatoes. Sprinkle the shredded cheddar cheese evenly over the top.

9. Bake the Casserole:
   Place the casserole in the preheated oven and bake uncovered for 55 to 65 minutes, or until the casserole is hot and bubbly and the cheese is lightly golden. The edges should be slightly crispy, while the center remains creamy.

10. Test for Doneness:
    To make sure the casserole is heated all the way through, use a table knife to test the center. Insert the knife into the center of the casserole and hold it there for about 15 seconds. Withdraw the knife and carefully touch it to see if it’s very warm. If it is, the casserole is ready to be served!

Tips for Success:

• Choosing the Squash: For a smooth texture and mild flavor, use butternut squash. It complements the other ingredients well, but if you have pumpkin on hand, it will work just as well.

• Fresh vs. Frozen Spinach: If you prefer using fresh spinach, you can substitute frozen spinach with about 4 cups of fresh spinach, sautéed until wilted, and then squeezed dry to remove any excess moisture.

• Cheese Variation: For a slightly different flavor, try using Gruyère or mozzarella cheese in place of cheddar. This will give the casserole a creamier texture, although the sharp cheddar adds a nice flavor contrast.

• Make-Ahead: This casserole can be prepared the day before and stored in the refrigerator. Simply cover it tightly with plastic wrap or aluminum foil, and bake it the next day. You might need to increase the baking time by 10-15 minutes to ensure it’s hot all the way through.

• Vegetarian Friendly: This recipe is naturally vegetarian, making it a great option for meatless meals or potlucks with guests who follow a vegetarian diet.

Final Thoughts

This Layered Vegetable Casserole is a versatile and delicious dish that combines the creamy comfort of mashed potatoes with the nutritional benefits of spinach and squash. Whether you’re looking for a show-stopping dish to bring to a potluck or just need a hearty family dinner, this casserole is a surefire way to please everyone at the table. Don’t forget to keep a copy of the recipe handy, as you’ll undoubtedly be asked for it! Happy cooking!

Feel free to enjoy this wonderful casserole as a standalone dish or serve it alongside your favorite protein for a balanced meal. For more comforting and delicious recipes like this one, visit Love With Recipes for more creative ideas that are sure to bring joy to your table.