Meatless Potato Casserole Food

DICED POTATO CASSEROLE WITH VEGETABLES

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.

CAN'T BELIEVE IT'S MEATLESS EGG BAKE

Steps:

• In a small nonstick skillet, saute onion and peppers in oil until tender. In a large bowl, beat the egg whites, eggs and milk. Stir in hash browns, crumbled sausage, cheese, salt, pepper and onion mixture. , Transfer to a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

MEATLESS POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
• Pour vegetable broth into a medium saucepan and bring to a boil. Add TVP and remove from heat. Allow to soften.
• Heat olive oil in a large, nonstick frying pan over medium-high heat. Saute potato slices in the hot oil just until golden, 5 to 7 minutes. Remove from heat and set aside until cool enough to handle.
• While potatoes cool are cooling, add condensed soup, diced tomatoes, salsa, and chile peppers to the TVP.
• Place a layer of potato slices in the prepared baking dish, followed by a layer of the TVP mixture; repeat until done. Top with Cheddar cheese.
• Bake, uncovered, in the preheated oven until potatoes are tender and cheese is melted and golden, about 1 hour.

MEATLESS TATER TOT® CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Add meatless crumbles and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in condensed soup, onion, pepper, Italian seasoning, and salt. Transfer mixture to a 8-inch square baking pan. Top with potato nuggets and Cheddar cheese.
• Bake in the preheated oven until potato nuggets are golden brown and cheese is melted, about 45 minutes.

NO-MEAT TATER TOT CASSEROLE (VEGETARIAN)

Steps:

• Saute onion and celery in oil until tender.
• Set aside to cool slightly.
• Scrape into mixing bowl.
• Add soup, garlic powder, pepper, and half and half.
• Mix well.
• Add frozen tater tots (reserve a handful first) and toss well.
• Spray a casserole dish (I use my 13X9 square Pyrex baking dish) with Pam.
• Pour mixture into dish.
• Arrange reserved tots over top.
• Cover with cheese.
• Bake at 350 for 45 to 50 minutes until cheese is melted and just barely starting to brown.
• Cool slightly before serving.

A VEGETARIAN FINNISH MASHED POTATO CASSEROLE

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.