Potato and Parsnip Casserole

Potato and Parsnip Casserole


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Parsnips add texture to this creamy potato dish.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1/2 lb. parsnips, peeled and chopped
  • 1/2 lb. baking potatoes, peeled and chopped
  • 1/4 C. shredded Swiss cheese
  • 1 Tbs. grated Parmesan cheese
  • 2 Tbs. milk
  • 2 tsp. butter, softened
  • 2 Tbs. freshly chopped parsley

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Preheat oven to 375 degrees. Place parsnips and potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in next 5 ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly.

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