Layered Vegetable Casserole - cooking recipe

Ingredients

8 medium potatoes, about 3 lbs
4 tablespoons butter, at room temperature
1 cup light sour cream or 1 cup regular sour cream
1 teaspoon salt
1 (300 g) package thawed frozen spinach, preferably chopped
2 green onions, sliced thinly
1 egg, lightly beaten
1 (300 g) package frozen cooked squash, thawed
1 tablespoon finely grated fresh ginger or 1/2 teaspoon dried ginger
1 cup grated cheddar cheese

Preparation

Peel potatoes, cut in half.
Place in a large saucepan and cover with boiling or hot water.
Cover saucepan and bring back to the boil.
Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
Drain potatoes and mash.
Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
You should have about 6 cups.
Squeeze handfuls of spinach until fairly dry.
Coarsely chop if not already chopped.
Place in a medium size bowl.
Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
Drain off any liquid from thawed squash.
Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
Preheat oven to 350*F.
Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
Spoon one third of the potato mixture into buttered dish and spread til smooth.
Evenly spread with all of the squash mixture.
Spread with half of remaining potatoes, then all of spinach mixture.
Top with a layer of remaining potatoes, then sprinkle with cheese.
Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
Then withdraw knife and lightly touch to see if it has become very warm.