Family Casserole Recipe




Recipe Categories:
Main Dish; Vegetarian


You are viewing:
Family Casserole Recipe


 



Our Meal Recipes section offers a variety of recipes for complete meals.


"I do not like broccoli in meals. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli."
George Bush snr, 1990



"He who shuns the millstone, shuns the meal"
Desiderius Erasmus



"Better a meal of vegetables where there is love than a fattened calf with hatred"
The Bible

 

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found"
Calvin Trillin

 

"A daydream is a meal at which images are eaten. Some of us are gourmets, some gourmands, and a good many take their images precooked out of a can and swallow them down whole, absent-mindedly and with little relish"
W. H. Auden



These Meal Recipes are part of our collection of over 60,000 recipes.

More meals web sites:

Meals on Wheels
Healthy School Meals
Airline Meals




 





Family Casserole

 

Ingredients


MASHED POTATO CRUST

5 medium to large russet potatoes, peeled
1 garlic clove
1 celery stalk
1 bunch parsley
8 peppercorns
1 medium onion
1 bay leaf
1 tbsp light miso
1 tbsp olive oil
1 paprika

FILLING

1 tbsp olive oil
3/4 cup diced red onion
1 garlic clove, minced (1 t.)
1/2 lb mushrooms, sliced (opt.)
1 lb firm tofu, wrapped, or frozen and d, efrosted
4 tbsp hickory-flavored barbecue sauce
1 tbsp nutritional yeast (opt)
1 tbsp instant gravy mix or other strong p, owdered broth
1 tsp dried thyme
1 tsp paprika
1 tbsp tamari
1 cup fresh or frozen corn
1 cup chopped spinach or green chard

SIMPLE GRAVY

2 tbsp olive oil
2 tbsp whole wheat pastry flour
2 tsp nutritional yeast (opt)
1 tbsp instant gravy mix or
1 vegetable bouillon cube
2 1/2 cup reserved potato water



 

Preparation

1. Peel and quarter potatoes. Place ina medium or large pot with
water to cover. Add garlic, celery, parsley, peppercorns, onion, and
bay leaf. Bring to a boil, cover, and simmer over medium-low heat for
15 to 20 minutes or until very tender.

2. While potatoes are cooking, prepare filling. Heat 1 T oil,
onion, and garlic in a large skillet. Saute for 1 minute over medium
heat, then add mushrooms and saute for 2 minutes. Crumble tofu in
chunks into skillet and saute briefly, mixing well. Stir in barbecue
sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and
saute, stirring frequently, for 20 minutes over medium heat. Preheat
oven to 400.

3. Transfer potatoes from water to a large bowl, reserving potato
stock. Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in
1/4- to 1/3-cup increments, mashing as you add the stock. Add only
enough water to moisten potatoes adequately. Do not overmoisten.

4. Add corn and spinach to filling and mix well. Pour filling into
an oiled, shallow ovenproof casserole.
Pat down with back of a large spoon. Spread potato crust evenly over
filling, smoothing top with a spoon or spatula. Dust evenly with
paprika. Bake for 30 to 40 minutes, or until crust is golden.

5. While casserole bakes, prepare gravy. Heat oil in a large
skillet. Add flour and yeast, and stir with a whisk over medium heat
to form a paste. Slowly stir in 2 1/2 cups of reserved potato water,
whisking as you stir to allow gravy to thicken. Stir in instant gravy
mix and continue whisking until gravy is thick and smooth; add
additional potato water, if necessary.

6. Serve casserole with crust on the bottom and filling on top. Spoon
gravy over top.

From _American Vegetarian Cookbook_ by Marilyn Diamond

 

 

Servings: 5