LAYERED MASHED POTATO & MUSHROOM CASSEROLE
Fancy up regular mashed potatoes with a layer of mushroom duxelle--a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish.
Provided by EatingWell Test Kitchen
Categories Healthy Casserole Recipes
Time 2h
Number Of Ingredients 15
Steps:
- Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.
- Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.
- Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.
- Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.
- Preheat oven to 400 degrees F.
- To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
- Bake until hot throughout and the top is golden brown, about 35 minutes.
Nutrition Facts : Calories 192 calories, Carbohydrate 32 g, Cholesterol 23.9 mg, Fat 4.6 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 450.9 mg, Sugar 3 g
BEEF & POTATO CASSEROLE
This hearty casserole dish makes a great cold weather meal.
Provided by Land O'Lakes
Categories Casserole Potato Beef Savory Baking Cooking Meat, poultry, and seafood Vegetable Main Course
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375°F.
- Melt butter in 12-inch skillet until sizzling; add potatoes, carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are softened. Add all remaining ingredients exceptcheese; stir to combine. Spoon mixture into ungreased 2-quart casserole; cover.
- Bake 30-40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand 2-3 minutes or until cheese begins to melt.
Nutrition Facts : Calories 590 calories, Fat 34 grams, SaturatedFat grams, Transfat grams, Cholesterol 110 milligrams, Sodium 1140 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Sugar grams, Protein 35 grams
BEET AND SWEET POTATO GRATIN
A colorful side dish. Try a variety of beets or mix in other root vegetables to enhance the rainbow effect! A mandoline will make short work of the slicing, but otherwise take your time and make the slices between 1/8 and 1/4 inch wide. The dish can stand for a long time before serving so it's a good choice for making ahead if necessary. Reheat in a 350 degree oven for 15 minutes if needed.
Provided by LydiaF
Categories Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F/200°C. Use some of the butter to coat the sides of a 1 1/2 quart gratin dish and arrange the sliced beets and sweet potatoes in a pleasing manner.
- After all the vegetables have been placed, saute the onions and garlic in the butter until they begin to soften and change color.
- Stir in the chicken broth and thyme, and season with salt and pepper.
- Pour the sauce over the beets and sweet potatoes.
- Cover the dish with foil and bake for about 30 minutes. Remove the foil and continue to cook until the vegetables are tender and brown on the tops. It may take another 30 minutes.
- Garnish before serving if desired.
BEET, WILD MUSHROOM AND POTATO CASSEROLE
If you like beets you will LOVE this recipe. We made it yesterday and it was so good we just had to post it. We got it from a vegetarian cookbook called Vegetarian: Over 300 healthy and wholesome recipes chosen from around the world.
Provided by Dominick and Amanda
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended.
- Return to the heat, stir and simmer to thicken, then add the beets cream, creamed horseradish, mustard, vinegar, and caraway seeds. Stir to mix.
- To make the potato border; bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill and season with salt and pepper.
- Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside.
- Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with the salt and pepper and stir in most of the chopped parsley.
- Spread the musrooms over the beet mixture, cover the dish and bake for about 30 minutes. Serve immediately, garnished with the reserved parsley.
- Note: The recipe did not specify how to cook the beets, but when we made it we peeled them, chopped them into small pieces, and boiled them.
Nutrition Facts : Calories 483.1, Fat 19, SaturatedFat 7.9, Cholesterol 33.3, Sodium 390.1, Carbohydrate 71.2, Fiber 11.9, Sugar 22.4, Protein 12.1
BEEF MUSHROOM & POTATO CASSEROLE
Amount Per Serving - approximate only Calories 347 Total Fat 11.9g18% Saturated Fat 4.4g22% Cholesterol 86mg29% Sodium 554mg23% Total Carbohydrates 25.2g8% Dietary Fiber 3.2g13% Protein 33.7 w.w= 7.93.
Provided by Dennis Gagnon
Categories Beef
Time 2h30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350.
- 2. Spray a med. casserole dish with spray.
- 3. In a med. pan, saute onions and garlic in cooking spray until tender.
- 4. Add mushrooms and ground beef. Cook until beef is browned and cooked through.
- 5. Season mixture with salt, pepper, garlic salt and paprika to taste. You may add a bit of worcestershire and/or tabasco if desired.
- 6. When cooked through, remove from heat.
- 7. Place layer of potatoes on bottom of casserole. Spoon 1/3 beef mixture over top. (Season with a bit more salt and pepper if you wish)
- 8. Mix mushroom soup and water. Spoon 1/3 over top of meat mixture. Repeat layers. Cover casserole and bake for 1 to 1-1/2 hours or until potatoes are tender and cooked through. Sprinkle cheese on top and bake uncovered until cheese is melted
BAKED BEET CASSEROLE
To cook the beets you can boil them for 20-40 minutes in salted water (or use whatever method you prefer) - to make 4 cups you will need about 2 lbs
Provided by Nyteglori
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
- Add sugar, salt, horseradish and beets.
- Pour into greased baking dish and top with dry bread crumbs and dot with butter.
- Bake about 20 minutes at 350 degrees or until crumbs are browned.
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HUNGARIAN WILD RICE, CHICKPEA, AND MUSHROOM LOADED POTATOES
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Cuisine Eastern EuropeanTotal Time 1 hr 30 minsCategory Main CourseCalories 787 per serving
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the potatoes on the baking sheet and pierce each one a few times with a fork. Bake for 60-70 minutes, depending on the size of the potatoes, until fork tender all the way through.
- Meanwhile, cook the wild rice: Combine the water, wild rice, and a pinch of salt in a small saucepan over high heat. Bring to a boil, stir, and turn down heat to low. Cover and cook for 45-60 minutes, until all of the water has been absorbed. Remove from the heat and set aside until needed.
- Make the quick-pickled beets: These can be made well in advance, if desired. Grate the beets in a food processor or a box grater and place in a heatproof 16-oz jar. Combine the water, apple cider vinegar, sea salt, maple syrup, and chili flakes in a small saucepan over high heat. Bring to a boil, then remove from the heat and pour over the grated beets. Set aside until everything else is ready. Note: Leftover beets keep in an airtight jar in the fridge for at least a week.
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