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Party Potato Casserole

Western.Chefs's picture
My friend who had once tasted this Party Potato Casserole recipe of mine, became a fan and kept asking for it. And so I am posting this Party Potato Casserole for her and all of you out there. Love the idea of getting more fans!
Ingredients
  Potatoes 8 Medium
  Water 1 Cup (16 tbs)
  Sour cream 8 Ounce (1 Container)
  Milk 2 Tablespoon
  Butter/Margarine 1
  Salt To Taste
  Pepper To Taste
  Frozen cooked squash 12 Ounce, thawed (1 Package)
  Egg 1
  Frozen chopped spinach 10 Ounce, thawed, drained (1 Package)
  Grated onion 2 Teaspoon
  Shredded cheddar cheese 1⁄4 Cup (4 tbs)
Directions

1. In 5-quart saucepot over high heat, heat potatoes and enough water to cover to boiling.Reduce heat to low; cover and simmer potatoes 25 to 30 minutes until fork-tender. Drain and cool potatoes slightly. Peel potatoes.
2. In large bowl, with mixer at low speed, beat potatoes, sour cream, milk, 2 tablespoons butter or margarine (1/4 stick), 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth and fluffy; set aside.
3. Preheat oven to 350°F. In small bowl, mix squash with 1 tablespoon butter or margarine and 1/8 teaspoon salt; set aside.
4. In second small bowl, beat egg slightly; add spinach, grated onion, 1 tablespoon butter or margarine, and 1/8 teaspoon salt; mix well and set aside.
5. In deep 2-quart casserole or souffle dish, evenly spread one-third of mashed-potato mixture; top with squash mixture in an even layer, then with another one-third of potatoes, then with spinach mixture, then with remaining potatoes.
6. Bake casserole 40 minutes or until heated through. Remove from oven; sprinkle Cheddar cheese over top of potatoes and let stand a few minutes until cheese melts.

Recipe Summary

Cuisine: 
American
Ingredient: 
Vegetable

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