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Potato Layer Casserole

Source of Recipe

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Recipe Link: www.mountain-breeze.com/kitchen/potatoes/17.html

Potato Layer Casserole

8 medium potatoes (2 1/2 pounds)
water
8 ounces sour cream
2 Tbsps. milk
softened butter or oleo
salt and pepper
2 tsps. grated onion
12 ounce package frozen cooked squash, thawed
1 egg
10 ounce package frozen, chopped spinach, thawed and
...squeezed dry
1/4 c. shredded Cheddar

About 2 hours before serving:
In 5 quart saucepan over high heat, add water to cover and cook potatoes 30
minutes or until tender.
Drain.
Cool potatoes slightly.
Peel potatoes.
In large bowl with mixer at low speed, beat potatoes, sour cream, milk, 2
tablespoons butter, 1/2 teaspoon salt and 1/8 teaspoon pepper until smooth
and fluffy.
Set aside.
Preheat oven to 350 degrees.
In small bowl, mix well thawed frozen squash with 1 tablespoon butter and
1/8 teaspoon salt; set aside.
In second small bowl, beat egg slightly, add thawed frozen spinach, grated
onion, 1 tablespoon butter and 1/8 teaspoon salt.
Mix well and set aside.
In 2 quart deep glass casserole or glass souffle dish, evenly spread one
third of mashed potatoes, then a layer of squash mixture, then another third
of mashed potatoes, then spinach mixture and top with remaining potatoes.
Bake casserole 40 minutes or heated through.
Remove from oven, sprinkle Cheddar cheese over top of potatoes and let stand
a few minutes until cheese melts.