This Veggie Potato Bake is a great option that feeds a crowd. It’s a filling way to use up vegetables in your refrigerator. It’s also a good choice for a St. Patrick’s Day gathering.
This recipe is a rendition of Funeral Potatoes that I made for a Mother’s Day celebration at the Ascencia Homeless Shelter. I had made two, one with ham, and this one, for the vegetarians, with vegetables. I also make a smaller version of this for Thanksgiving dinner that everyone loves.
Potatoes for Potato Veggie Bake
The traditional recipe uses regular hash brown potatoes. It’s very good and I like it that way, too. However, in mine, I use frozen Southern hash brown potatoes. I like the mouthfeel a little better and they are also easier to get most of the moisture off them. If you don’t want to use frozen, by all means, use cubed potatoes, about a quarter-inch dice.
Soup
The traditional recipe used cream of mushroom soup. Yuk! That stuff is awful! It’s one thing I never have in my pantry because I like the homemade much better. In this case, however, I do like to use canned soup. I use canned celery soup. If you don’t want to use canned soup, you could saute off an onion and celery until soft in 2 tablespoons of butter, then add 4 tablespoons of flour to make a roux and add a cup of milk and stir until it gets very thick. It needs to be very thick because it’s going to be added to sour cream and make up the base of the casserole.
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Veggie Potato Bake
Equipment
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Ingredients
- 1 32 oz bag frozen southern hashed potatoes
- 10.5 oz celery soup, canned
- 1 bunch asparagus tips
- 1 bunch broccoli florets, steamed till just done
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cups sour cream
- 1 ½ cups jack or swiss cheese, grated
- ½ cup unsalted butter, melted
- 2 cups Corn flakes
- 1 cup Parmesan cheese, grated
Instructions
- 1 1/2 cups jack or swiss cheeseGrate the cheese and set it aside.
- 1 32 oz bag frozen southern hashed potatoesLet the potatoes completely thaw, and then put them on some paper towel to remove the moisture.
- 1 onionPut the potatoes in a casserole pan. Add the chopped onion.
- 10.5 oz celery soup, 2 cups sour creamMix the sour cream, cheese, and soup together in a large bowl.
- Put the mixture on top of the potato mixture, and with your hands, mix the whole thing up. Flatten it without crushing it.
- 1 bunch asparagus tips, 1 bunch broccoli florets, 1 cup mushroomsPut the asparagus, mushrooms, and broccoli florets on top of that mixture, nicely.
- 2 cups Corn flakes, 1 cup Parmesan cheeseCarefully mix the corn flakes and Parmesan together, then carefully spread them on the casserole.
- 1/2 cup unsalted butterPour the melted butter on the bread crumb mixture.
- Bake for about 40 minutes or until the cheese has slightly browned and the casserole is bubbling. Let the casserole cool for about 10 minutes before serving.
