Creamy Vegetable Casserole Recipe Serves 6
Prep Time 15 min
Cook Time 55 min

Nutritional Information

Serving Size 1 serving
Amount Per
Calories 250
Calories from Fat 120
Total Fat 14 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 700 mg
Total Carbs 27 g
Dietary Fiber 5 g
Sugars 5 g
Protein 9 g
Vitamin A 460 %
Vitamin C 60 %
Calcium 30 %
Iron 15 %

Creamy Vegetable Casserole

Ingredients

  • 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

Directions

  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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