Garden Potato Casserole Recipes

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GARDEN CASSEROLE



Garden Casserole image

This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 15

2 pounds eggplant, peeled
5 teaspoons salt, divided
1/4 cup olive oil
2 medium onions, finely chopped
2 medium zucchini, sliced 1/2 inch thick
2 garlic cloves, minced
5 medium tomatoes, peeled and chopped
2 celery ribs, sliced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup grated Romano cheese
1 cup seasoned bread crumbs
2 tablespoons butter, melted
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

DICED POTATO CASSEROLE WITH VEGETABLES



Diced Potato Casserole with Vegetables image

You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.

Provided by Toi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 52m

Yield 4

Number Of Ingredients 10

1 pound potatoes, peeled and cubed
¼ cup butter, divided
1 onion, chopped
1 pound zucchini, cut into large chunks
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tomato, cut into large chunks
1 ¼ cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs

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.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g

ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES



Roasted Garden Harvest Casserole With Red Potatoes image

This tangy dish was inspired by grandmother, Mamitsa, who immigrated from Greece in the early 1900's. She was a fantastic cook and a real inspiration to the whole family. It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle. I have created all kinds of variations over the years as more ingredients became more easily available, so feel free to experiment! I cut the potatoes into 8ths, the broccoli into individual florets and the zucchini into 1/2 inch thick coins to make sure the cooking time was about the same for everything. Feel free to substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!

Provided by Pegasus from SF

Categories     Potato

Time 55m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 12

2 cups Red Bliss potatoes, cut into 8ths
1 1/2 cups broccoli florets
1 1/2 cups zucchini, cut into 1/2 thick coins
1 large lemon, peeled and juiced
1 tablespoon Worcestershire sauce
2 -3 garlic cloves
3 -4 teaspoons italian seasoning
1 teaspoon kosher salt
1 teaspoon pepper
3 -4 tablespoons olive oil
1/2 teaspoon red pepper flakes
parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Spray a 9-13 casserole with non-stick spray.
  • Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
  • Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
  • Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
  • Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.

Nutrition Facts : Calories 171.2, Fat 10.6, SaturatedFat 1.5, Sodium 503.1, Carbohydrate 18.5, Fiber 2.6, Sugar 3.1, Protein 3.2

GARDEN CASSEROLE



Garden Casserole image

Number Of Ingredients 15

2 pounds eggplant, peeled
5 teaspoons salt, divided
1/4 cup olive oil or vegetable oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 medium zucchini, sliced 1/2 inch thick
5 medium tomatoes, peeled and chopped
2 ribs celery, sliced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup grated Romano cheese
1 cup dry Italian bread crumbs
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded mozzarella cheese

Steps:

  • Cut eggplant into 1/2-in.-thick slices sprinkle both sides with 3 teaspoons salt. Place in a deep dish cover and let stand for 30 minutes. Rinse with cold water drain and dry on paper towels. Cut into 1/2-in. cubes and sauté in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt bring to a boil. Reduce heat cover and simmer for 10 minutes. Remove from the heat stir in Romano cheese. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine crumbs and butter sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Return to the oven for 5 minutes or until cheese is melted.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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