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Vegetarian Potato and Squash Casserole

Vegetarian Potato and Squash Casserole

Name: Vegetarian Potato and Squash Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: cooking spray; 2 baking potatoes, cut into1/2-inch slices; salt and ground black pepper to taste; 3 large yellow summer squash, cut into 1/2-inch slices; 4 large tomatoes, cut into 1/2-inch slices; 1 sweet onion, cut into 1/4-inch slices; 2 tablespoons butter

Rating: 4.67 stars

9 Ratings
8 Reviews
4 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.

By Amy

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

cooking spray
2 baking potatoes, cut into1/2-inch slices
salt and ground black pepper to taste
3 large yellow summer squash, cut into 1/2-inch slices
4 large tomatoes, cut into 1/2-inch slices
1 sweet onion, cut into 1/4-inch slices
2 tablespoons butter

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.

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Step 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.
Step 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; protein 2.4g; carbohydrates 12.5g; fat 2.3g; cholesterol 5.1mg; sodium 33.8mg. Full Nutrition

Reviews (8)

Most helpful positive review

Holly Shrader

08/07/2018

Nice recipe and easy. I used my food processor attachment to slice the onions, squash (I used zucchini), and potatoes so they were thinner than the tomato slices. I also added 3/4 tablespoon of Parmesan cheese and sprinkled Italian seasoning between layers. I did not salt each layer. Cooked in an hour but I had to put foil over the top to not burn the onions half way through the cook time. I will definitely make again with the above changes. Read More

Helpful

(6)

9 Ratings

5 star values: 6
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Holly Shrader

08/07/2018

Helpful

(6)

Mika Kissenkoetter

12/10/2019

Really good quick recipe, that can be tweaked to suit the veggies you have in the house and your taste. Some adjustments I made: - I replaced the summer squash with butternut, which I peeled and cut into very thin slices. - I sprinkled some paprika and turmeric between each layer of veggies. Tastes great with curry powder too, or whatever other spices you like. - I added some cloves of garlic, cut into ¼ inch slices, under the top layer of veggies - If you want the dish to cook in about 25 minutes, slice the potatoes and veggies really thin (less than ¼ inch thick), pour about ½ cup of broth into the pan, and cover the pan loosely with foil before putting it into the oven. - I found the butter really didn't add much to the recipe, so if you want it to be vegan (or just a lower fat option), cut out the butter and pour a bit of veggie broth over the veggies before baking. - I sprinkled a mix of breadcrumbs and spices on top right before putting the dish into the oven. This gave the dish a really nice texture and taste. Make your breadcrumb mix with any spices you like! I used salt, pepper, turmeric and paprika. Read More

Helpful

(2)

Sandy Lewis

07/16/2020

family loved this recipe making it again tonight! Read More

PUTERTCHR2

10/12/2019

I know this is a vegetarian dish, but DH doesn't do vegetarian so I browned a pound of ground turkey and layered it in with the other ingredients. Also added dried oregano with the salt and pepper. Very good one dish meal. Read More

Kimberley

06/07/2020

Slice 1/4 inch tops, and use fresh italian herbs and garlic. Read More

frankaredia

08/03/2018

This was a great recipe. My wife and I really enjoyed it. I made a couple of changes. I added fresh sweet banana pepper rings from my garden and I added a sprinkling of parmesan cheese between layers. Absolutely delicious! Read More

MELISSA

06/03/2020

The picture downy make this dish look appetizing but it's REALLY YUMMY!! Read More

Karen McFeron

10/29/2019

Great Recipe Amy! Easy and we all loved it! A definite "Do Again"! Read More

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All Reviews for Vegetarian Potato and Squash Casserole

- of Reviews

Vegetarian Potato and Squash Casserole

Servings Per Recipe: 12
Calories: 73.3

% Daily Value *

protein: 5 %

carbohydrates: 4 %

dietary fiber: 10 %

sugars:

fat: 4 %

saturated fat: 6 %

cholesterol: 2 %

vitamin a iu: 15 %

niacin equivalents: 12 %

vitamin b6: 22 %

vitamin c: 49 %

folate: 10 %

calcium: 3 %

iron: 4 %

magnesium: 11 %

potassium: 15 %

sodium: 1 %

thiamin: 12 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.