Creamy Vegetable Casserole
1 large butternut squash -- about 2 1/2 pound, peeled and cut into 1/4-inch thick slices
1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves -- crushed
1 package frozen chopped spinach -- (10 ounces) thawed and squeezed dry
1 jar Ragu Cheese Creations Classic Alfredo -- (16 ounces) Sauce
1/2 cup chicken broth or water
2/3 cup grated Parmesan cheese
3 tablespoons fresh bread crumbs
Preheat oven to 400 degrees. 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. In medium bowl, combine Ragu Cheese Creations Sauce and broth; evenly pour over vegetables. Cover with aluminum foil and bake 40 minutes or until squash is tender. 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.
Recipe is from Ragu and sent to you by Betty Copeland
Posted To Recipelu 10/25-10/31/ 99
Formatted By Diane Geary
NOTES : Serves 6
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