Layered Potato Casserole - cooking recipe

Ingredients

8 medium potatoes, peeled and cut in half
4 tablespoons butter, softened
1 cup sour cream
1 teaspoon salt
1 (300 g) package frozen chopped spinach (thawed)
2 green onions, thinly sliced
1 egg, slightly beaten
1 (300 g) package frozen cooked squash (thawed)
1 tablespoon finely grated ginger or 1/2 teaspoon dried ginger
1 cup grated cheddar cheese

Preparation

Cook potatoes until tender 20-30 minutes. Drain and mash potatoes. Stir in 2 Tbsp butter, sour cream and 1/2 teaspoons salt.
Squeeze spinach until fairly dry and place in medium bowl. Stir in green onion, egg and 1/4 tsp salt.
Drain liquid form thawed squash. In a separate bowl combine squash with 1 tbsp butter, ginger and 1/4 tsp salt.
Grease large casserole (2litre or 8 cup) Spoon 1/3 potato mixture into casserole and spread smooth.
Spread evenly with all squash mixture. Spread 1/2 of the remaining potato mixture, then all the spinach mixture. Top with layer of remaining potato. Sprinkle with grated cheese.
Bake at 350\u00b0F uncovered until hot and cheese is lightly golden. 55-65 minutes.
Can be made and refrigerated for up to one day. Bake covered for 30 minutes then cover and continue to bake for about 1 hour.