Vegetarian Squash & Potato Casserole
Tuesday, November 17th, 2009This vegetarian dish is ideal to serve as a main course at a holiday dinner. It combines great taste with the protein that vegetarians need in their meals. It is packed with taste and healthy foods that everyone—even non-vegetarians—will love!
- ½ medium butternut squash, peeled & boiled until soft
- 1 pkg. soft or medium tofu
- 1 ½ cups ½ & ½ cream
- ½ tsp. garlic powder
- ½ tsp. nutmeg
- Salt & pepper
Beat above ingredients together until smooth.
- 3 sweet potatoes, peeled and cut into rounds ¼” thick
- 4-5 table potatoes, peeled and cut into rounds 1/4 “ thick
- 1 pkg frozen spinach, defrosted & excess moisture squeezed out
- Salt & pepper
- Garlic powder
- 1/3-cup breadcrumbs
- ½ tsp. paprika
- 3 TBSP. grated Parmesan cheese, separated
Spray an 8-quart casserole dish with non-stick cooking spray. Layer One: Using both sweet potatoes and table potato rounds, place 1/3 of potatoes in one layer in bottom of casserole dish. Top with 1/3 of creamed mixture. Spread ½ of spinach over this, then sprinkle with salt, pepper, garlic powder and 1 TBSP. Parmesan cheese. Layer Two: Repeat layer one. Layer Three: Top with remaining potatoes & remaining creamed mixture. Sprinkle with salt, pepper, and garlic powder. Then sprinkle 1/3-cup breadcrumbs and 1 TBSP. Parmesan cheese. Sprinkle with paprika. Bake in 450? oven, uncovered, for 1-½ hours.
