Potato Veggie Casserole Recipes

DICED POTATO CASSEROLE WITH VEGETABLES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
• Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
• Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
• Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

VEGETARIAN POTATO CASSEROLE

Steps:

• Peel the potatoes, cut into small cubes and cook in boiling salt water for about 10 minutes. Drain in a sieve and let cool. Rinse the leeks and cut into rings. Cook the leeks in boiling salt water for 3-4 minutes and drain. Peel and chop the onions. Rinse the spinach, drain and cut into strips.
• Preheat the oven to 180°C (approximately 350°F). Saute the onions in hot oil until soft. Add the spinach and saute, stirring constantly. Add the potatoes and leeks. Season with salt, pepper and nutmeg. Pour the vegetables into a baking dish. Mix the eggs and milk. Season to taste and pour over the vegetables.
• Rinse the tomatoes. Drain the mozzarella. Slice the tomatoes and mozzarella. Distribute the tomatoes and mozzarella onto the casserole. Bake for about 35 minutes. Remove from the oven and serve hot.

POTATO & VEGGIE CASSEROLE

Steps:

• 1. Preheat oven to 300 degrees and coat a 9x13 casserole dish with non-stick cooking spray.
• 2. Cover the bottom of the casserole with tater tots and let soften slightly (I toss them in the microwave for 1 minute) then break them apart slightly with your fingers. *You may use frozen shredded hashbrowns if you like*
• 3. Dice all veggies into uniform pieces and add to the top of the potatoes reserving 1 tbsp of the green part of the scallion onions to garnish.
• 4. Drain green beans and spread evenly over veggies.
• 5. Top the veggies with 1/2 small container of French fried onions and 1/2 of the shredded cheese. *Use any kind you like but my favorite is pepper jack or a spicy red pepper variety gives er a kick!
• 6. In a smaller mixing bowl combine condensed soup and cream cheese. Microwave for 1-2 minutes just to get it warm so it easily stirs together. Slowly add the chicken stock mixing as you go. You want just enough stock to make it a thick gravy. *You may not use all of the stock use your judgment.
• 7. Add the herbs and spices into the soup mixture.
• 8. Pour evenly over the veggies & cheese.
• 9. Cover with foil & bake at 300 degrees for 35 min.
• 10. Remove casserole from oven and top with bacon bits, remaining shredded cheese & French fried onions. Bake uncovered for 10 min just to melt the cheese & crisp up the onions.
• 11. Garnish with the green scallion onion and serve. This is amazing alongside any beef, chicken or pork. Delicious!

BROCCOLI AND CHEESE BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a casserole dish (I used a 9x13), add chopped potatoes. Drizzle with olive oil, salt and pepper and toss to coat with spoon or hands.
• Add in broccoli and chopped bell pepper, and sprinkle with thyme. Top with slices of butter.
• Bake at 375°F. for 45-55 minutes, or until potatoes are fork tender. Gently stir potatoes and then top with shredded cheese. Return to oven and bake an additional 10 minutes or until cheese is melted.
• Top with fresh parsley, if desired. Serve warm!

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
• Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
• Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
• Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.