New this month
Get the Allrecipes magazine

Vegetarian Potato and Squash Casserole

 made it  |  0 reviews   |   photos

"When you've worked all day you need something that is fast, simple, and versatile…but most importantly delicious. All the butter and juices are absorbed through each layer resulting in a wonderful flavor. Sometimes I leave out the potatoes and add zucchini."
Added to shopping list. Go to shopping list.


1 h 20 m servings 73 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. Cover the bottom of the baking pan with a layer of potato slices; season with salt and pepper. Place squash slices on top of the potatoes; repeat seasoning. Lay tomato slices on top of the squash; repeat seasoning. Continue layering the vegetables in this pattern, seasoning each casserole layer. Scatter onion over the casserole; dot with butter.
  3. Bake in the preheated oven until the top is golden brown and the potatoes are soft, about 1 hour.


  • Cook's Notes:
  • I like to slice the onions thinner than 1/2-inch thick, but that is really just preference.
  • Larger squash should be sliced slightly thinner than smaller squash due to larger squash's toughness.
  • You may want to slice the largest rounds of potatoes in half because you want the potatoes to be cut approximately the same size.

Nutrition Facts

Per Serving: 73 calories; 2.3 g fat; 12.5 g carbohydrates; 2.4 g protein; 5 mg cholesterol; 34 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0