Skip to main content New this month
Get the Allrecipes magazine

Vegetarian Potato and Squash Casserole

Rated as 0 out of 5 Stars
 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.

Ingredients

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

Directions

{{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.

Footnotes

  • 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. Full nutrition

Similar recipes

Reviews

Read all reviews 0