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    You are in: Home / Recipes / Cheese and Potato Casserole Recipe
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    Cheese and Potato Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Sandy in California's Note:

    I've seen a version of this in several vegetarian cookbooks and finally decided to try it last weekend. This was very tasty. I modified the original recipe quite a bit to make more nutritious.

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    Units: US | Metric


    1. 1
      Peel potatoes and slice. Boil for about 10 minutes. Drain thoroughly.
    2. 2
      Heat oil in pan and add onion and garlic. Stir frequently and cook for 2-3 minutes. Add mushrooms and cook 5 minutes more or so until mushrooms start to cook down.
    3. 3
      Stir in flour and cook for another minute. Gradually add the vegetable broth and milk. Bring to a boil, stirring constantly.
    4. 4
      Reduce heat and add artichoke hearts, vegetables, tofu and 1/2 of each of the cheeses. Mix well. Add thyme, salt and pepper and wine to taste.
    5. 5
      Arrange a layer of the potatoes into a greased ovenproof dish. Spoon the vegetable mixture over the top. Cover with the remaining potatoes. Sprinkle the other half of the cheeses on top.
    6. 6
      Bake in a preheated over at 400°F for 30 minutes or until the top is golden and it's bubbling a bit in the middle.

    Ratings & Reviews:


    Nutritional Facts for Cheese and Potato Casserole

    Serving Size: 1 (305 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 348.3
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 7.7 g
    Cholesterol 32.7 mg
    Sodium 797.2 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 5.9 g
    Sugars 3.1 g
    Protein 17.7 g

    The following items or measurements are not included:

    vegetable broth


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