This recipe is a wonderful main dish if you use soy milk for the protein. I serve it with a side green or red vegetable or salad. It makes a wonderful comfort food on a cold winter day. Of course it may also be a lovely side dish. It is really popular for pot luck IF folks know what is in it. It makes a lovely presentation in a glass casserole if you have a large one. This needs a lot of top room when baking or it will boil over. Cracking the lid a bit prevents this. Also if the chosen dish doesn't have a lid, make a tin foil tent with vents.
Scalloped Potato Casserole with Pickled Beets
I used broccoli as my vegetable. Pickled beets were a GREAT compliment.
Scalloped Potatoes with Mushrooms and Vegetable
16 cup casserole or larger with a cover
oven 375 degrees
PREPARE ingredients then place in casserole
6 cups .....sliced
potatoes* [divide in 4 parts]
12 ounces .....sliced
mushrooms [divide in 2 parts]
3 cups .....sliced carrots,
squash, or other vegetables
2 cups .....sliced
onions [divide in 3 parts]
to taste .....
no salt seasoning [use to your taste on each potato layer]
The order of ingredient placing in casserole [start at the bottom]
TOP = brush with
extra virgin olive oil and sprinkle with no salt seasoning
Potatoes [1\4 of total]
Mushrooms [1\2 of total]
no salt seasoning [to taste]
Onions [1\3 of total]
Potatoes [1\4 of total]
Carrots, squash or other vegetable [all 3 cups]
no salt seasoning
Onions [1\3 of total]
Potatoes [1\4 of total]
Mushrooms
no salt seasoning
Onions [1\3 of total]
Potatoes [1\4 of total]
BOTTOM
Sauce
BEAT until fluffy
12 ounces .....low fat
cream cheese
ADD a little at a time while continuing to BEAT
3 cups .....
soy milk, rice milk or cow's milk
POUR over the layered ingredients in the casserole
BAKE at 375 degrees for 1 hour with top on;
Remove top and BAKE for another 1\2 hour.
*[put in cold water after slicing to prevent browning and remove starch]
ENJOY!