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Vegetarian Potato and Squash Casserole

Rated as 5 out of 5 Stars

"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."
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1 h 20 m servings 73
Original recipe yields 12 servings


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  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 12.5 2.4 5 34 Full nutrition

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Read all reviews 2
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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 betwee...

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 o...