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4 min read

This week I’m sharing casserole recipes featuring vegetables from this week’s box. Enjoy!




Loaded Red Potato Casserole

Created by: Taste of Home

This recipe has the same flavor of the potato skins you can order as a restaurant appetizer.



16 small red potatoes (about 1-3/4 pounds)

1/2 cup 2% milk

1/4 cup butter, cubed

1/2 tsp pepper

1/8 tsp salt

1-1/2 cups shredded cheddar cheese, divided

1/2 cup crumbled cooked bacon

1 cup sour cream

2 TBSP minced fresh chives



1. Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot.

2. Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese.

3. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.


Zucchini Tomato Casserole

Created by: Zerrin & Yusuf

Who doesn’t love a good healthy meat-free dish like this flavor-packed vegan zucchini tomato casserole? You can serve this casserole either hot or at room temperature. We always pair it with some yogurt. If you are following a vegan diet, use your favorite plant-based yogurt.



3 large zucchinis, (1 pound) thinly sliced

3 large tomatoes, pureed (makes 2 cups)

6 cloves garlic, mashed

¼ cup chopped parsley

½ cup chopped green onions

1 lemon, squeezed

1 TBSP vinegar

3 TBSP olive oil

2 tsp salt

1 tsp black pepper

1 tsp chili powder, Mexican or another type



1. Preheat oven to 350F (180C).

2. Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.

3. Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.

4. Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or the top gets golden.

5. Serve hot or cold.


Potato, Parsnip and Carrot Au Gratin Created By: Phoebe’s Healthier Options

This is a recipe that can easily be whipped up on a weeknight.



2 large Yukon Gold potatoes

4 parsnips

4 carrots

2 cloves garlic, minced

2 shallots, minced

2 tablespoons butter

1 tablespoon flour

1/2 cup vegetable broth

1 cup heavy cream

1 teaspoon dried thyme

Pinch ground cayenne pepper

Pinch ground nutmeg

1/2 cup Parmesan-Reggiano cheese, grated



1. Fill a large pot with water and bring to a boil.

2. Thinly slice potatoes, parsnips and carrots, then add to pot. Cook for 5 minutes, remove from heat, drain and pat dry.

3. Arrange in a 13-by-9-inch baking dish, evenly distributing vegetables.

4. In a medium-size sauté pan, melt butter. Add garlic and shallots and sauté over medium-low heat for 2 minutes, being careful not to burn. Add flour, whisking constantly for one minute. Add broth and heavy cream and whisk until combined. Season with thyme, cayenne and nutmeg.

5. Pour over potatoes in baking dish. Sprinkle 1/4 cup of cheese over top.

6. Cover with foil and bake at 375 F for 40 minutes. Remove foil and bake another 30 minutes until golden brown. Remove from oven, sprinkle remaining cheese over top and let rest for 10 minutes.


Carrot, Parsnip and Lentil Casserole Created By: Happy Baking Days

A hearty vegetarian meal!



1 TBSP olive oil

3 carrots, peeled and sliced

2 parsnips, peeled and sliced

1 onion, finely chopped

1 clove garlic, minced

1/2 cup red lentils, rinsed

1 can kidney beans, drained and rinsed

2 tsp cumin

1 tsp ginger

1 tsp finely chopped coriander

1 bay leaf

Salt and pepper to taste

600 ml vegetable stock

2 medium yukon gold potatoes

2 TBSP milk

1 TBSP butter

Parmesan cheese, grated



1. Add olive oil to a large pot and sauté onion and garlic until soft. Add the carrots and parsnips to the pan along with the stock and bring to a boil. Add the lentils, herbs, and spices. Simmer covered for 20min. or until the vegetables are tender and the lentils are cooked.

2. Preheat oven to 300F. Spray a casserole dish with cooking spray if needed. Mix kidney beans into the large pot with the carrot mixture. Using a slotted spoon transfer vegetables into the casserole dish, then ladle in enough liquid to cover the vegetables. Bake for 30-40 min. until a slight skin forms and the casserole is bubbling. You may want to cover it at this point.

3. Meanwhile, peel and chop potatoes and cook in boiling water until tender. Mash with the milk and butter and season with salt and pepper. Remove the casserole from the oven and carefully put spoonfuls of mashed potato onto the vegetables. Increase oven to 350F and return the casserole to oven and bake, uncovered for an additional 20-30 min. until potatoes begin to crisp.

4. Add grated parmesan and broil until slightly browned. Cool slightly and serve with warm crusty bread.


Recipes are curated by Lauren

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