Potato Veggie Casserole Recipes
DICED POTATO CASSEROLE WITH VEGETABLES
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
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
VEGGIE POTATO CASSEROLE
This is a recipe that I made up when I needed to use up my leftowver potatoes. The vegetables add enough flavor so you don't need extra seasonings.
Provided by Janice Haskamp
Categories One Dish Meal
Time 1h20m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- shred potatoes and slice up vegetables.
- Combine in 2 quart casserole dish.
- Stir in cheese.
- Bake in oven at 350 for about 1 hour stirring occasionally.
Nutrition Facts : Calories 427.3, Fat 23.4, SaturatedFat 7.3, Cholesterol 29.6, Sodium 801.4, Carbohydrate 44.7, Fiber 4.5, Sugar 3.6, Protein 10.5
CHEESY VEGGIE-POTATO CASSEROLE
How easy is this cheesy potato casserole with broccoli and tomatoes? So easy you don't even have to peel the potatoes-thanks to frozen hash browns.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Combine potatoes and 1/2 cup cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
- Top with remaining ingredients; cover.
- Bake 40 min. Top with cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 38 g, Fiber 7 g, Sugar 5 g, Protein 15 g
VEGETARIAN POTATO AU GRATIN
Fill up on veggies and load up on terrific flavor with this creamy, hearty casserole. You'll appreciate the homey crumb topping and hands-free bake time at the end of a long day. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted., Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top., Cover and bake 50-55 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 557 calories, Fat 25g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 749mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 7g fiber), Protein 27g protein.
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