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Potato And Leek Casserole * Potato and Scallion Casserole

Potato Broccoli Casserole * Potato Casserole With Saffron & Almonds

Potato, Onion, and Rosemary Casserole * Potato, Pepper and Tomato Casserole Morocca

Potato-Cabbage Casserole * Quick Potato Casserole

Red Potato Casserole * Russian Potato Casserole with Caramelized Onions

Squashed Potato Casserole * Suzan's Potato Casserole

Sweet Potato, Cheese and Onion Casserole

Layered Potatoes from Bahia De Casares * Potato Casserole

Sour Cream Potatoes * Special Company Casserole

Potato And Leek Casserole


3 c Well-scrubbed leeks, cut Into 1/2-inch Pieces

1/2 c Carrots, shredded

2 T Olive oil

Salt and pepper to taste

1 t Powdered dry rosemary

1 c Vegetable broth

2 lb Unpeeled red potatoes,

Sliced in Thin rounds

1/4 c Parsley or chives (or Mixed), finely Chopped

Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with parsley and chives.

From The Vegetarian Journal Sptember/october 1993

Potato and Scallion Casserole


6 medium potatoes -- pared and sliced

vegetable oil for frying

1 large bunch scallions -- sliced

4 Tablespoons butter

2 eggs

1 Tablespoon salt

dash paprika



2 Tablespoons flour

2 Tablespoons yogurt or sour cream

3 eggs

salt and paprika

Brown potatoes in deep hot oil. Drain. Brown scallions in butter. Add slightly beaten eggs, salt and paprika. Arrange potatoes and scallions in alternate layers and cover with following sauce:


Make a smooth paste of flour and yogurt. Add eggs, salt and paprika, and stir until smooth. Pour over casserole contents and bake in 450 degree oven until brown, about 15 minutes.

Makes 4 servings.

Potato Broccoli Casserole


10 oz pkg frozen chopped broccoli

1 can condensed broccoli-cheese soup

or cream of broccoli soup

1/2 C milk

1/4 tsp pepper

5 medium potatoes


Preheat oven to 350*. Thaw and drain broccoli. Combine broccoli, soup, milk, and pepper. Slice potatoes thin. Add to soup mix. Toss to coat. Spoon into 2 quart greased casserole. Cover and bake 1 hour. Uncover and bake 1 hour longer or till potatoes are tender and top is brown.

Recipe By : Patricia L. Leinheiser

Potato Casserole With Saffron & Almonds


2 lb Potatoes

Salt and pepper

Saffron threads (several -pinches)

2 tb Spanish or other fragrant -virgin olive oil

1 Slice dense white bread

1/2 c Almonds, blanched -- roughly -chopped

2 lg Garlic cloves

1 t Paprika

1 c -- water; boiling

1 tb Pasley -- chopped, for garnish


Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes were organically grown). Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron.

In a skillet, heat oil. Tear bread in pieces and fry with almonds and garlic until golden, about 5 minutes.Remove garlic if it gets too dark. Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth, then stir in paprika and season with salt and pepper.

Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley.

Serves 4.

Vegetarian Times, Nov 93/MM by DEEANNE

Potato, Onion, and Rosemary Casserole


1/4 c butter

2 lg onions -- thinly sliced

2 tbsps fresh rosemary -- snipped

1/2 tbsp salt

1/4 tbsp freshly ground pepper

4 med baking potatoes -- thinly sliced

1 c half and half

Preheat oven to 350 degrees

Heat butter in 10-inch skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes. Arrange half of the potato slices in greased 10 x1 1/2" pie plate. Top with half the onion mixture. Repeat layers. Pour half and half over top. Cover with foil. Bake for 1 hour. Uncover and cook until top is golden brown, about 20 minutes longer. Cut into wedges to serve.

Potato, Pepper and Tomato Casserole Morocca



6 Garlic cloves

1/2 ts Salt

2 ts Paprika

1/2 ts Cumin

1/2 ts Cayenne

3/4 c Cilantro -- chopped

3/4 c Parsley -- chopped

Juice of 1 lemon

3 tb Mild red or white wine vinegar

3 tb Virgin olive oil

Salt to taste



1 1/2 lb Fingerling or red potatoes

1 lg Red bell pepper -- cut in

-1 1/2-inch squares

1 lg Green bell pepper -- cut in

-1 1/2-inch squares

1 lg Yellow bellpepper -- cut in

-1 1/2-inch squares

20 Celery pieces, about 2"

Salt to taste

1 lb Red or yellow tomatoes cut in eights

2 tb Virgin olive oil


Sauce: With a mortar and pestle or in a food processor, crush garlic with salt, paprika, cumin and cayenne until it forms a fairly uniform paste.Add herbs and bruise them with a few poundsings of the pestle. Then stir in lemon juice, vinegar and olive oil.Season with salt to taste.

Vegetables: If using fingerlings, slice them in half lengthwise.If using round potatoes, slice into 1/2-inch thick rounds or quarter rounds.

Put potatoes, bell peppers and celery in a bowl, season with salt and toss with sauce. Transfer to large, shallow baking dish; intersperse tomatoes among potato mixture. Drizzle oil over the top, cover with foil and bake for 35 minutes at 350 degrees. Remove foil and bake 20 minutes more or until vegetables are tender. Serves 4 to 6.

Vegetarian Times, Nov 93/MM by Deanne

Potato-Cabbage Casserole


1 1/2 lb Potatoes,Idaho,unpeeled(3lg)


1/2 lb Bacon,cut into 3" strips

1 c Onion,sliced

2 tb Flour

1/2 ts Thyme,dried

1/2 ts Salt

1 1/2 c Beer(12oz)

1/2 c Milk

6 c Cabbage,fine shredded(1.5lb)

1 c Swiss cheese,shredded


1. Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until tender.

2. Slice potatoes, unpeeled, into 1/2-slices; set aside.

3. Cook bacon in a large skillet until crisp; set aside.

4. Pour off all but 2 tablespoons bacon fat; saute onion in same skillet until golden.

5. Stir in flour, thyme and salt.

6. Gradually add beer and milk; stir, over low heat, until mixture boils and thickens.

7. In 3-quart casserole, layer half the cabbage, potatoes, bacon, cheese and sauce; repeat with remaining ingredients.

8. Cover and bake in preheated 375'F. oven 30 minutes.

9. Uncover and bake 15 minutes longer, or until cabbage is tender.

Quick Potato Casserole


1 lb Hash brown potatoes -- frozen

1/2 ts Onion powder

1 c Sour cream

1 c Cream of mushroom soup

1 c Cheddar cheese -- shredded

Parmesan cheese

Mix all ingredients together except Parmesan. Put into greased 9x13 casserole dish. Sprinkle Parmesan over top...probably about 1/4 cup or so. Bake for 1 hour at 400~. This can be doubled easily. Also can be prepared in advance and baked just before serving.

Red Potato Casserole


2 c Chopped fresh tomatoes

2 c Peeled, cubed red potatoes

1/2 c Diced red onions

1/4 c Extra virgin olive oil

1 tb Chopped fresh basil

2 tb Finely chopped fresh parsley

2 ts Dried oregano

1/4 c Water

1/2 ts Paprika

3/4 ts Salt

1/2 ts Freshly ground black pepper

2 c Diced baked tofu or firm tofu

Combine all the ingredients in a casserole dish and mix well. Cover and bake in a preheated 425 degree F oven for 45 minutes. Yield: 2 servings.

Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5638N)

Russian Potato Casserole with Caramelized Onions


6 sweet onions -- thinly sliced

5 tablespoons butter

4 tablespoons olive oil

1 tablespoon sugar

4 pounds russet potatoes

vegetable broth

1 stick butter (do not substitute)

1 cup heavy cream

1 cup sour cream

4 eggs -- beaten to blend

1 teaspoon dill weed

2 cups sour cream

Melt the 5 tablespoons butter in a large skillet or Dutch oven. Add the oil and heat. Add the onions, stir to coat and reduce the heat to low. Cook the onions, stirring occasionally, until they turn a deep brown color.Sprinkle with the sugar and continue cooking for a few more minutes. The onions will take about an hour.

Meanwhile, boil the potatoes in enough vegetable broth to cover. (Cook potatoes until slightly underdone) Drain the potatoes completely, reserving the vegetable broth. Mash the potatoes. Add the butter. Stir the beaten eggs into one cup of the sour cream. Add this to the hot potatoes, stirring quickly to distribute the egg evenly. Stir in the cream and the dill weed. Add enough of the reserved broth to make a very loose mashed potato consistency. You do not want them to be stiff because they will dry out in the oven.

Butter a casserole dish and add half the potatoes. Spread the caramelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Cover the top with the remaining 2 cups of sour cream. Bake at 350F for 30-35 minutes or until the top is lightly browned.

Recipe By : Epicurious

Squashed Potato Casserole


3 oz Sweet potato

3 oz Yellow squash -- cubed

1 oz Green pepper -- chopped

2 tb Safflower oil

1/2 ts Thyme

1/2 ts Basil

1/2 ts Salt

3 oz Basmati rice -- cooked

3 oz Amaranth -- cooked

Preheat oven to 400 degrees. Pierce sweet potato with fork and place in oven for 45 minutes. When potato cools, cut into 1/2-inch cubes. Lower heat to 375 degrees. Steam squash andpepper until slightly tender. Lightly grease 4 x 8 casserole pan with safflower oil. Combine all 8ingredients and mix well. Transfer to casserole pan and place in oven for 15 minutes.

Suzan's Potato Casserole


1 lb Hash brown potatoes --frozen

1/2 ts Onion powder

1 c Sour cream

1 c Cream of mushroom soup

1 c Cheese -- cheddar shredded

Parmesan cheese -- for toppig

Mix all ingredients together except Parmesan. Put into greased casserole (approx. 13 x 9). Sprinkle Parmesan over top...probably about 1/4 cup or so. Bake for 1 hour at 400 degrees. This can be doubled easily. Also can be prepared in advance and baked just before serving.

Sweet Potato, Cheese and Onion Casserole


1 lb Sweet potatoes -- peeled &-sliced thinly

-a little water or stock

1 tb Margarine

1 lg Onion -- sliced thinly into -circles

1 c Cheese -- grated

1/2 ts Chili powder

-Salt and Pepper


Preheat oven to 350F/180c/gas mark 4. grease an oven proof dish and line it with the sweet potato slices. pour in just enough water or stock to coat the base of the dish evenly and then dot with margarine amongst the layers of potato. arrange the onion circles on top of the the sweet potato and finish up with the cheese. Sprinkle on the chili powder, salt & pepper. Cover the dish and cook for 1 hour, removing the lid for the last 15 minutes to brown. Serve hot as a main dish.

Layered Potatoes from Bahia De Casares


2 1/2 lbs white or red rose potatoes, peeled

1 tablespoon olive oil, plus extra for drizzling

1 tablespoon unsalted butter

2 large onions, thinly sliced

Salt and freshly ground black pepper

3 cloves garlic, finely chopped

1/2 teaspoon dried oregano, crumbled

1/2 teaspoon dried marjoram, crumbled

6 sprigs fresh thyme, leaves only, finely chopped

2 cups chicken stock, preferably homemade

1 1/2 cups coarsely grated Swiss cheese (optional)


In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender. Remove from the heat, drain and, when cool enough to handle, slice the potatoes 1/8inch thick.

While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper and remove from the heat.

Preheat the oven to 425/. In a small bowl, combine the garlic and herbs and toss together to mix evenly. Brush a large oval or rectangular baking dish with a little olive oil and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions evenly over the potatoes, then scatter a little of the garlicherb mixture over the top and drizzle with a little olive oil. Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.

Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake on the lower middle shelf of the oven for about 30 minutes,until the potatoes are perfectly tender. Remove the foil and cook for 5 to 10 minutes more, until the top is slightly dried. If desired, scatter the cheese over the top after removing the foil. Serve warm.

Yield: 6 servings

by M.S. Milliken & S. Feniger

Potato Casserole


4 cups instant mashed potatoes -- (made according

to directions, but using about 1/4 cup

less liquid than called for.)

8 ounces cream cheese

1 teaspoon garlic salt

1 teaspoon onion salt (can substitute seasoned salt

and pepper)

8 ounces sour cream

While potatoes are still hot add all other ingredients. Put in baking dish. Dot generously with butter . Sprinkle with paprika. Bake 30 minutes at 350 degrees.

FOR POTATO BALLS - Start with 1" cube of Velveeta Cheese . Cover with potato mixture, size of baseball. Roll in crushed Corn Flakes or crushed Potato Chips. Heat in 400° oven about 20 minutes.

Recipe By: Washington County Fair Kitchen (Oklahoma)

Sour Cream Potatoes


2 lb Frozen hash browns,thawed

8 oz Cheddar cheese,grated

1 cn Cream of mushroom or celery soup

1 lg Carton sour cream

1 ts Salt

1 Onion, diced

Garlic salt to taste

2 c Cornflakes,crushed

1 Stick margarine or butter

Mix all ingredients together except for cornflakes and butter. Place in large casserole and bake @ 350 degrees for 45 minutes. Remove from oven.Top with cornflakes and butter or margarine. Return to oven and bake 15 minutes longer.

Special Company Casserole


2 pounds Frozen Hash Browns

1/2 cup chopped onions

1 can Cream of Celery Soup

1 can Cream of mushroom Soup

1 8 ounces car Sour Cream

2 cups graded cheddar cheese

Let potatoes thaw. Combine all ingredients except for one cup of the cheddar cheese. Put potato mixture in a well greased 9xl 3 pan. Top with remaining cheese. Bake for 1 & 1/2 hours @ 375 degrees.

from the Frozen Assets List


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