Vegetarian baked potato casserole

If you crave some hearty vegetarian food, baked potato casserole is guaranteed to hit the spot. It is one of those gluten-free vegetarian casseroles that your man will eat without complaining.  Easily made, this dish is satisfying, warm, moist and chewy.

Preparing your potatoes ahead of time, by baking them ( steps 1 and 2 of the recipe)  will cut your preparation time by about 20-30 minutes. I used dairy-free cheese for this casserole, but cheddar should work very well, too. Sprinkling the ready casserole with chives, dill or parsley is a good idea and serving it with avocado slices or with sour cream over green leaf mixture will only make it more delicious.

Baked Potato Casserole Recipe

Vegetarian baked potato casserole

By Dr. Anastasia Published: April 1, 2013

  • Yield: 1 large casserole dish (5-6 Servings)
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

If you crave some hearty vegetarian food, baked potato casserole is guaranteed to hit the spot. It is one of those gluten-free …

Ingredients

Instructions

  1. Preheat the oven to 400* f. Lightly oil a casserole dish. Place the potatoes in it, face down. Bake for 15 minutes
  2. Flip the potatoes, pierce them with a fork and bake for another 15 minutes or until soft.
  3. In the meantime, saute the onions in olive oil for 3 minutes, or until translucent. add mushrooms and saute for another 3-4 minutes.
  4. Place broccoli into a small pot. Add 1/2 cup of water and bring to a boil. Cook for 1 minute. Drain the broccoli and add it to the mushroom mixture. Add salt, pepper and garlic. Mix to combine.
  5. Lower the oven temperature to 375*F. Using a spoon, take out most of the soft part of the potatoes. Mix that potato mash with your mushroom-broccoli stuffing, so that there is about 70% stuffing and 30% potato mixture. Stuff the potatoes with this mushroom-broccoli-potato mixture.
  6. Put the remaining stuffing around the potatoes. Sprinkle everything with cheese.
  7. Bake for 20 minutes or until the cheese is light brown. Let stand for 5-7 minutes and serve.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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4 Responses to Baked Potato Casserole

  1. Carol Mayhew says:

    Thanks for the great recipe…we Midwesterners are always looking for a new way to prepare potatoes.

  2. mermont84 says:

    This sounds so tasty – in the winter or on cold days i need something warm to fill me up

  3. Pingback: Loaded Twice-Baked Potatoes | Gourmet Veggie Mama

  4. Angela Smith says:

    I love this idea! I am always looking for new vegetarian recipes, and quick casseroles (or as we call them in Wisconsin, hot dishes.) This fits the bill, and is sure to please my whole family.

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