Layered vegetable casserole

8-10 servings

8 med potatoes, about 3 lbs (1.5 kg)
4 Tbsp butter or marg, at room temp
1 c light or reg sour cream
1 tsp salt
300g pkg thawed frozen chopped spinach
1 egg lightly beaten
300g pkg frozen cooked squash, thawed
1 Tbsp finely grated fresh ginger or ½ tsp dried ginger
1 c grated cheddar

1. Peel potatoes, cut in ½ & immediately drop into cold water. Drain and place in large saucepan. Cover completely with boiling or hot water to speed cooking. Cover saucepan & bring to boil over high heat. Reduce heat to medium & continue boiling gently, partially covered, until potatoes are very tender (20-30 min)
2. Drain & mash. Stir in 2 Tbsp butter, sour cream & ½ tsp salt. Squeeze handfuls of spinach until fairly dry. Coarsely chop if not already chopped. Place in med bowl. Stir in green onions, egg, 1 Tbsp butter & ¼ tsp salt. Drain off liquid from thawed squash. Stir with 1 Tbsp butter, ginger & ¼ tsp salt.
3. Preheat over to 350. Butter large casserole dish (2 L/8 cup) or coat with cooking spray. Spoon 1/3 of potato into dish & spread smooth. Evenly spread with all of squash mixture. Spread with ½ of remaining potatoes, then all of spinach. Top with layer of remaining potatoes, then sprinkle with cheese.
4. Bake, uncovered, 350 until hot & cheese is lightly golden, 55-65 min.

This is a great pop luck dish.