DICED POTATO CASSEROLE WITH VEGETABLES RECIPE | ALLRECIPES
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
Total Time 52 minutes
Prep Time 20 minutes
Cook Time 32 minutes
Yield 4 servings
Number Of Ingredients 10
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, CarbohydrateContent 50.9 g, CholesterolContent 88.8 mg, FatContent 31.2 g, FiberContent 6.4 g, ProteinContent 27.8 g, SaturatedFatContent 18.3 g, SodiumContent 833.5 mg, SugarContent 8.3 g
POTATO VEGETABLE SOUP RECIPE: HOW TO MAKE IT
Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It’s a favorite of Jan Hancock in Evansville, Wisconsin.
Provided by Taste of Home
Categories Lunch
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.
Nutrition Facts : Calories 242 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 545mg sodium, CarbohydrateContent 25g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 10g protein. Diabetic Exchanges 1 starch
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4 VEGETABLE MASH ALTERNATIVES - THE PIONEER WOMAN
From thepioneerwoman.com
Total Time 1 hours 15 minutes
Category Thanksgiving, main dish, side dish
- Heat oven to 400ºF.For the roasted carrots:Rinse carrots (no need to peel!) thoroughly and pat dry. Slice into 1-inch pieces and spread on a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt, tossing until well-coated. Roast for 1 hour or until fork-tender. For the roasted cauliflower:Cut head of cauliflower into florets with cauliflower stem. Spread cauliflower on a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt, tossing until well-coated. Roast for 45 minutes or until fork-tender. For the roasted beets:Line a baking pan with aluminum foil. Rinse beets thoroughly and pat dry. Rub beets with olive oil and sprinkle with salt. Place beets in a baking ban and cover with aluminum foil. Roast in the oven for 50–60 minutes. Set the beets aside to cool for several minutes, but still warm to the touch. Peel off the outer skin and cut the beets into quarters. For the roasted butternut squash:Line a rimmed sheet pan with aluminum foil. Cut butternut in half and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt. Place butternut cut side down on the sheet pan. Roast in the oven for 50–60 minutes or until fork-tender. Set aside to cool for several minutes, but still warm to the touch. Cut off the stem and peel the outer skin of the butternut. To prepare the vegetable mash:While your vegetable of choice is roasting, heat olive oil in a small skillet. Add onion and garlic, sprinkle with salt, and cook until translucent. Set aside. Add roasted vegetable, butter, half-and-half and sautéed onion and garlic into a food processor. Process until smooth and creamy. Add more half-and-half a tablespoon at a time if needed. Sprinkle with salt to taste and serve.
QUICK POTATO VEGETABLE CHOWDER RECIPE | LAND O’LAKES
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Soup, Potato, Chowder, Soup, Soup and Stew, Main Course, Vegetable, Soup and Stew, Main Course
Calories 180 calories per serving
- Add potatoes, frozen vegetables, thyme leaves, salt and pepper. Continue cooking 8-10 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 6-8 minutes or until potatoes are fork tender.
CREAM OF POTATO AND VEGETABLE SOUP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 231.4 per serving
- Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
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