Best Veggie Potato Casserole Recipes
RUMBLEDETHUMPS (SCOTTISH MASHED POTATO AND VEGGIE CASSEROLE)
England has Bubble and Squeak and in Scotland, the delicious fry-up of vegetables is called Rumbledethumps. This Rumbledethumps recipe is based on a classic recipe from Sue Lawrence, one of Scotland's most famous cooks. You can use leftover mashed potato if you have some, or cook from fresh. Plus, the beauty of the dish is that it can be made the day before and heated up then all it needs alongside is a hearty stew, or if you prefer eat it on its own, or even try it with a fried egg on top. Enjoy!
Provided by Nif_H
Categories Mashed Potatoes
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Place the mashed potato and swede into a large mixing bowl. Put to one side.
- Melt about 1/4 of the butter in a frying pan, add the finely sliced cabbage or kale and cook gently for minutes until softened but not brown.
- Add the cabbage or kale to the bowl of potato and turnip, add the remaining butter and mash together. Season with salt and pepper to taste.
- Place the mashed vegetables in an ovenproof baking dish, sprinkle the cheese on top, cover with a lid or aluminum foil and bake in the oven for about 30 minutes or until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top.
- Serve piping hot as a side dish with a casserole or any hearty foods. Rumbledethumps is also good as a dish on its own.
POTATO & VEGGIE CASSEROLE
Creamy, cheesy, and full of so much flavor, this potato casserole is on a whole new level. Herbs and seasoning are the perfect complements to the potatoes and veggies. Italian seasoning is a bit unusual to add but packs a lot of flavor. The combination of vegetables, tater tots, soups, and cheese make this casserole a must-make.
Provided by Dawn Whitted
Categories Casseroles
Time 1h
Number Of Ingredients 16
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!
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
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
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