Creamy Vegetable Casserole


  • 1 large butternut squash (about 2-1/2 lbs.), peeled and cut into 1/4-inch thick slices
  • 1 tsp. chopped fresh thyme or 1/4 tsp. dried thyme leaves
  • 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (1 lb.) Ragu® Classic Alfredo Sauce
  • 1/2 cup chicken broth or water
  • 2/3 cup grated Parmesan cheese
  • 3 Tbsp. fresh bread crumbs


  1. Preheat oven to 400°. In greased 2-1/2-quart casserole, arrange 1/2 of the squash. Season, if desired, with salt and ground black pepper. Sprinkle with 1/2 teaspoon thyme, then top with spinach and remaining squash..
  2. In medium bowl, combine Sauce and broth; evenly pour over vegetables. Cover with aluminum foil and bake 40 minutes or until squash is tender
  3. Remove foil and sprinkle with cheese combined with bread crumbs. Bake an additional 15 minutes or until golden.
TIP: Make this dish one day ahead, then reheat before serving.

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