Vegetarian Potato Casserole Recipes

VEGETARIAN POTATO CASSEROLE

Vegetarian Potato Casserole image

The Vegetarian Potato Casserole recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h15m

Yield 4

Number Of Ingredients 13

Ingredients

800 grams potatoes
2 stalks Leeks
2 onions
3 handfuls Spinach
3 Tbsps Canola oil
1 Tbsp chopped parsley
salt
freshly ground peppers
1 generous pinch freshly grated Nutmeg
3 eggs
200 milliliters milk
6 tomatoes
2 Mozzarella (125 grams)

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.

VEGETARIAN POTATO AU GRATIN

Vegetarian Potato au Gratin image

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

Ingredients

3 medium carrots, thinly sliced
1 medium green pepper, chopped
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon salt
2-1/2 cups 2% milk
1 can (15 ounces) black beans, rinsed and drained
3 cups shredded Swiss cheese, divided
4 medium Yukon Gold potatoes, thinly sliced
1/2 cup seasoned bread crumbs

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.

A VEGETARIAN FINNISH MASHED POTATO CASSEROLE

A Vegetarian Finnish Mashed Potato Casserole image

I love mashed potatoes, but I've never tried them quite like this! I found this recipe at potatopatchrecipes.com and added it for Zaar World Tour 6.

Provided by Enjolinfam

Categories Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup butter (at room temperature) or 3/4 cup margarine, plus extra for the dish (at room temperature)
7 cups vegetarian chicken broth, I use McKays Chicken Seasoning mixed with water
3 lbs russet potatoes, peeled and cut into 1 1/2 inch pieces
1 1/2 lbs rutabagas, peeled and cut into 1/2 inch pieces
1 1/2 lbs parsnips, peeled and cut into 1 1/2 inch pieces
8 garlic cloves
1 bay leaf
salt & pepper, to taste
1 teaspoon dried thyme
3 large onions, thinly sliced

Steps:

Preheat oven to 375F and butter a 9×13 inch glass baking dish.
Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf in a 4 quart soup pot, and bring the broth to a boil. Reduce the heat, cover partially, and simmer until the vegetables are very tender, about 30 minutes. Drain well. Remove the bay leaf.
Transfer the vegetables to a large bowl and add 1/2 cup of the butter or margarine. Using an electric mixer, beat the vegetables until mashed but still chunky.
Season with salt, pepper, and thyme and transfer the vegetables to the buttered baking dish.
Melt the remaining 1/4 cup butter or margarine in a large, heavy nonstick skillet over medium-high heat.
Add the sliced onions and sauté until beginning to brown, about 5 minutes.
Reduce the heat to medium-low and cook until the onions are tender and golden brown, about 15 minutes. Season the onions with salt and pepper and spread evenly over the mashed vegetables.
Bake uncovered, until heated through and the top begins to crisp, about 25 minutes.

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