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

Diced Potato Casserole with Vegetables image

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

Ingredients

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

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

Veggie Potato Casserole image

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

Ingredients

4 cups shredded hash browns
1 can cream of celery soup
3/4 cup milk
1/2 cup water
1 small onion
1 can mushroom
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup sliced black olives
1/4 cup broccoli, cut in small pieces
1 cup shredded cheddar cheese

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From allrecipes.com

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.

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.

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